Madrid snails

Madrid snails

The Spanish are considered hot nation. They were fighting for independence for centuries and created the most passionate dance – flamenco; a Spanish guitar; expressive Carmen; disturbing bullfighting; football and carnival. Cuisine is not an exception. Spices, fragrant herbs and, of course, peppers are hallmarks of the national Spanish cuisine. Their tables are always decorated with sharp, bright, fragrant dishes.

Practically all the gastronomy in the restaurants of Madrid is called “a la madrileña”, which means

Madrid. The recipe for cooking Madrid snails is quite simple, but the taste depends on the spices that you prefer. We add a little piquancy and emphasize the Spanish motifs to create this bright dish.

In order to cook Madrid snails, you will need:

• Snail helix pomatia fillet 500 gr
• Canned pitted olives 1 can
• jamon 50 gr.
• 10 cloves of garlic
• Chile pepper 3 pods
• Sweet pepper 1 table spoon
• Bulb onion 1 piece.
• Olive oil 200 ml
• Bayberry according to taste
• Lemon 2 pieces.
• Meat broth 200 ml

The role of canned olives in this recipe is to add piquancy. Marinating of olives can slightly change their taste. It should be dome one week before cooking so that olives can acquire the required flavor. To do this, we have to wash the canned fruits and place them to a glass jar. Add chopped garlic, chili peppers (1-2 pieces together with seeds), 1 lemon with zest. Cover everything with olive oil, cover with a lid and put in the refrigerator.

Let’s cook the shellfish. Thoroughly rinse them in cold water. Fry sliced jamon in a frying pan in olive oil; add onion, garlic, chilli without seeds and sweet pepper.

As soon as all aromas are combined, add snail, poured them with the lemon juice. Simmer them on a low heat for 10 minutes and add broth. Stew them with the lid covered for 2 hours.

The resulted gastronomic masterpiece can be served as a snack with olives being stuffed with snails or pour the snails with the liquid, in which they were stewing. It can be decorated with the hot fruits of the olive tree and a glass of letter de France Rouge Moelle.