Escargots in a tomato sauce
Snails that have been boiled and then simmered in a tomato sauce with chorizo and ham, seasoned with a touch of chili pepper.
Aragon recipe: Boiled snails with laurel, onion, and pepper, then simmered for a few minutes in a mixture of tomatoes, chorizo, and ham, optionally with a chili pepper.
Ingredients and directions
- Prep time20 min
- Cook time40 min
- Resting15 min
- Total1 hr 15 min
- DifficultyEasy
- Cooking methodboiling, saucepan
Ingredients
people
- $112.83
- $0.83
- $3.08
- $0.12
- $0.15
Directions
- After a storm, collect the snails and allow them to fast for about two weeks in a snail enclosure to clear them of any ingested debris. ≈ 3 min
- Wash them and cook them with the bay leaf, onion, and peppercorns. Pour them into cold water to help them come out of their shells, then strain and salt the water when it boils.
- In the meantime, prepare the tomato mixture with slices of chorizo and small pieces of ham. You can also add a chili pepper.
- Once the snails are cooked, drain them and add them to the tomato sauce. Let them simmer for a few minutes before serving.
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