Caracoles de San Andrés

Ingredients: 1 can of snails 1 kg and clean and cooked. For the sauce: 2 onions, 2 garlic cloves, half a small red pepper and half a green pepper, 100g chorizo ​​pepper (pepper pulp), sweet red pepper, 1 small glass of brandy , bay leaf, oregano , thyme, black pepper and pinch of nutmeg, salt, olive oil. Spices for the sauce: walnuts, sausage, ham and bacon all finely chopped.

 

Drain the snails under clean tap water. We will prepare the sauce, which is the star of this dish. First chop the onions, garlic, half of the red and green peppers and poached fire in a pan with olive oil. Add the chorizo ​​pepper, saute and add the glass of brandy, let the alcohol evaporate and then add a teaspoon of paprika, red pepper and other spices to taste, bay leaf, oregano, thyme, black pepper and a pinch of nutmeg.

We leave the sauce to medium-low heat for 20 to 30 min. If the sauce is dried without liquid, add some water. After this time, strain the sauce through the strainer to be very fine.

Then remove the cooked sauce to a saucepan, set it to medium heat and add nuts, sausage, ham and bacon all in very finely chopped tacos. After a few minutes sauting introduce snails drained, mix ingredients with a wooden spoon carefully so that the snails do not break and let cook over low heat for 20 to 30 minutes. Try the salt and rectify as necessary. Be more rich and tasty if prepared the day before it.

If you want to enjoy fantastic snails, we recommend snails from Cantabria Verde.