Spanish Snails
Spanish Snails Snails are high up on our list of favourite foods. When you cook them, some fat is required as taste carrier,
SpanishVegetarianIntermediate20 min
Ingredients
Servings
4
- 2 dozen snails
- a finely chopped green bell pepper
- 2 ripe tomatoes, peeled, seeds removed, and finely chopped
- garlic to taste (10-30 g is normal)
- 50 g butter
- cayenne pepper
- thyme
- salt
Instructions
- 1
Mix butter, bell pepper, tomatoes and crushed garlic until a smooth paste is obtained, then add spices as desired (but remember, the cayenne pepper is essential!)
- 2
Take four or two ovenproof snail plates (depending on whether they are for 6 or twelve snails each), put one snail in each hole and on top of the snail the buttery paste
- 3
Cook in a preheated oven at 250 o C until the butter is bubbling and the vegetables are beginning to turn brownish
Tags
americanspanishaphrodisiac-cooking
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