Tapas-Style Escargots
- Low carb
- Simple recipes
- Easy recipes
Spain is a country of snail lovers; they are a common ingredient in paella and grace the counters of tapas bars. Why not toast these delicious curly creatures with a flute of Cava, Spain's sparkling wine from Catalonia?
Ingredients
- 1 can (200 to 225 g) snails, drained
- 2 tbsp (30 mL) extra-virgin olive oil
- 3 cloves garlic, minced
- 2 tbsp (30 mL) minced onion
- 1 tsp (5 mL) Spanish smoked or sweet paprika
- 1/4 tsp (1 mL) ground cumin
- 1/4 cup (60 mL) dry (Fino) sherry or dry white wine
- 2 tsp (10 mL) tomato paste
- 1/4 tsp (1 mL) salt
- 1/2 tbsp (22 mL) finely chopped fresh parsley
Preparation
Rinse snails well with cold water; pat dry and pick over for any bits of shell. In skillet, heat oil over medium heat; cook garlic and onion, stirring occasionally, until softened but not browned, about 2 minutes. Add snails, paprika and cumin; cook, stirring, until snails are well coated, about 30 seconds. Stir in sherry, tomato paste and salt; increase heat to high. Sauté until sauce is thick enough to coat snails, 2 to 3 minutes. Stir in parsley.
Makes 2 to 4 servings.
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