Spanish snails in sauce recipe

Ingredients

• Clean snails
• Garlic
• Onion
• Crushed Tomato
• Olive oil
• Paprika
• Cayenne peppers
• Laurel
• Peppermint
• Salt
• Pepper

Instructions

Snails:

1. I used frozen snails that are supposedly already clean, but just to be sure we can put them in cold water with salt for them to release their slime. We can change the water a few times. Anyways, as I already said, normally, frozen snails are ready to cook.
2. When they're clean, we put them in a casserole with water, salt, and a few laurel and peppermint leaves and boil for 20 minutes. While this is boiling, we make the sauce.
3. We drain them and put them apart.

For the sauce:

1. We put some olive oil in a pan and we add some sliced garlic, some diced onion and we let it cook until golden. You can add some diced bell peppers too. You can use any amount you like of these ingredients. I normally use a lot of garlic for everything.
2. We add the crushed tomato (I used canned ones)
3. When the tomato is reduced and the mix is thick, we add a small glass of white wine, and we add the paprika and the pepper to taste. We wait until the wine is reduced.
4. Now we add the snails, two cayenne peppers if you like it spicy, and cook it for 10 minutes. If you think the sauce is too thin, you can add a spoon of flour mixed with some water to thicken it.

Recipe by

Eugenia