Caracoles - Majorcan snail stew

340 gr Majorcan land snails
50 gr Sobrasada
100 gr Camaiot
2 tbsp Bacon Grease Dripping
2 whole Onions
4 gloves Garlic
4 medium Tomato
2 sprigs Parsley
2 sprigs fresh Mint
2 sprigs fresh Marjoram
1 piece of fresh or Orange Lemon Rind
1 sprig of dried Fennel
1 tbsp Olive Oil
1 dried chili
100 ml Milk, 1%
salt to taste

These small snails are traditionally eaten with your hands, and picked out of their shells with a tooth pick!

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.