Snails In Hot Sauce
Serves: 6
Roxane Raynor
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
54
Sourness
35
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tsp
Salt1 tsp
Pepper4 cloves
Garlic (chopped)60 g
White Wine1 cup
Tomato Sauce1
Bay Leaf110 g
Almond110 g
HazelnutDirections:
1
Wash and boil the snails until the "goo" or mucus comes up
2
Strain and boil them again in fresh water, adding the salt, pepper, some herbes de Provence and the whole chile
3
Meanwhile, make the sauce
4
Cook the onion and 3 cloves garlic, stirring occasionally, until golden, then add the wine and simmer to reduce
5
Add the tomato sauce and tomatoes
6
Add the chopped chorizo, Serrano ham and bay leaf and cook down for another 5 minutes
7
Add the snails with their water (the 2nd boil- not the 1st boil) and cook for 20 minutes
8
In a blender, whizz the almonds, hazelnuts and remaining clove garlic
9
Add the mixture to the pan
10
Season with the paprika and serve