Caracoles - Majorcan snail stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
340 gr Majorcan land snails50 gr Sobrasada100 gr Camaiot2 tbsp Bacon Grease Dripping2 whole Onions4 gloves Garlic4 medium Tomato2 sprigs Parsley2 sprigs fresh Mint2 sprigs fresh Marjoram1 piece of fresh or Orange Lemon Rind1 sprig of dried Fennel1 tbsp Olive Oil1 dried chili100 ml Milk, 1%salt to taste
1. wash the snails well, place in a pot with cold water, heat on medium, when boiling cook for 5 minutes.
Strain, discarding the cooking water.
2. In same pot, put 2 cups of water, the fresh and dried herbs, two peeled cloves of garlic, one peeled and chopped onion, and two chopped tomatoes. Bring to a boil, add the snails, and cook for 2 hours.
3. When the snails are cooked, make the sofrito. Skin the other two tomatoes and chop, peel and chop the other onion and the remaining garlic. Heat the olive oil in a frying pan, add the vegetables and fry until soft, add the chopped meats and the crumbled chili and fry for 3 mins. more. Add the cooked and drained snails (reserve 1 cup cooking liquid), then the milk and finally the reserved cooking liquid, cook for another 10 mins and serve hot, with some crusty bread to soak up the sofrito.
Serving Size: makes 4 1.5-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user PADME_ARMADALA.
Strain, discarding the cooking water.
2. In same pot, put 2 cups of water, the fresh and dried herbs, two peeled cloves of garlic, one peeled and chopped onion, and two chopped tomatoes. Bring to a boil, add the snails, and cook for 2 hours.
3. When the snails are cooked, make the sofrito. Skin the other two tomatoes and chop, peel and chop the other onion and the remaining garlic. Heat the olive oil in a frying pan, add the vegetables and fry until soft, add the chopped meats and the crumbled chili and fry for 3 mins. more. Add the cooked and drained snails (reserve 1 cup cooking liquid), then the milk and finally the reserved cooking liquid, cook for another 10 mins and serve hot, with some crusty bread to soak up the sofrito.
Serving Size: makes 4 1.5-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user PADME_ARMADALA.
Nutritional Info Amount Per Serving
- Calories: 432.7
- Total Fat: 20.4 g
- Cholesterol: 88.3 mg
- Sodium: 323.8 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 2.6 g
- Protein: 26.3 g
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