Caracoles a La Sevillana

Ingredients

Olive oil

3 tablespoons

Salt

1 teaspoon, or to taste

Water

4 cups

White wine

1 cup

Cayenne pepper

1/2 teaspoon

Paprika

1 tablespoon

Tomato

1 large, chopped

Green pepper

1 medium, chopped

Garlic

4 cloves, minced

Onion

1 medium, chopped

Snails

2 cups, cleaned and prepped

Instructions

1. Start by thoroughly cleaning the snails under running water to remove any dirt or grit.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, chopped green pepper, and chopped tomato. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
3. Stir in the paprika and cayenne pepper, allowing the spices to bloom for about a minute.
4. Add the cleaned snails to the pot, stirring gently to coat them in the aromatic vegetable and spice mixture.
5. Pour in the white wine and bring the mixture to a gentle simmer. Cook for 10 minutes to let the flavors meld.
6. Add the water and salt to the pot. Increase the heat to bring the stew to a boil, then reduce the heat and simmer uncovered for 2 hours, or until the snails are tender and the sauce has thickened.
7. Serve the Caracoles a La Sevillana hot, accompanied by plenty of crusty bread to soak up the delicious sauce.