Snails in Spicy Sauce with Ham

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

If you are using pre-cooked snails, simply skip step 1. If you are unsure how much water to leave in the pot with the snails, drain all the liquid into a bowl, mix the snails with the ham and other ingredients, and then add broth while stirring until the sauce reaches your desired thickness, keeping in mind that it will reduce a bit more during cooking.

Ingredients

Bouillon cube - 1 piece
Snails - 24.7 oz
Chorizo - 1.8 oz
Bay leaf - 1 piece
Onion - 2 pieces
Olive Oil - 2 tablespoons
Mild Chili Spice - 1 piece
Bacon - 1.8 oz
Wheat Flour - 2 tablespoons

Step by Step guide

Step 1

If you have fresh snails, rinse them, place them in a pot, cover with water, add the bay leaf and one onion cut into 4 wedges. Bring to a boil and cook for 15 minutes.

Step 2

While the snails are cooking, chop the second onion and the chili pepper. Slice the chorizo and chop the bacon finely.

Step 3

Heat olive oil in a skillet, add the onion and chili (remove the seeds if you prefer a milder flavor), then add the bacon and chorizo. Sprinkle with flour, crumble in the bouillon cube, and cook over low heat, stirring constantly, for 10 minutes until the mixture is golden.

Step 4

Drain all the water from the snails, leaving a little at the bottom. Add the sauce to the snails, mix, and cook over low heat for another 20 minutes. Serve hot.