Madrid-Style Snails Reimagined
Caracoles a la MadrileñaChef Amadeo's vibrant bar in Madrid's bustling Rastro flea market serves some of the finest snails you'll ever taste. He combines these delicate morsels with chorizo from the charming village of Villarcayo, resulting in an outstanding dish. Since finding fresh snails can be challenging in the United States, we offer a modern twist using periwinkles, which share a similar flavor profile. This recipe is best enjoyed the following day, reheated to perfection.
Ingredients
For 4 to 6 Servings
- 1 pound live periwinkles 1½ pounds of thawed frozen unseasoned snails, or 2 dozen canned snails in their shells
- 3 tablespoons lhigh-quality olive oil
- 1 medium onion finely chopped (about ⅔ cup)
- 1 or 2 dried red chili peppers deseeded and each cut into 3 pieces
- 4 garlic cloves finely chopped
- ¼ pound 2 links of chorizo, thinly sliced
- ¼ pound Serrano ham or prosciutto cut into ¼-inch cubes
- 2 teaspoons all-purpose flour
- 4 teaspoons ground paprika
- ½ cup tomato sauce
- 2 cups dry white wine
- Salt to taste
- ¼ cup finely chopped fresh flat-leaf parsley
Instructions
- Start by placing the periwinkles in a medium bowl, leaving them uncovered, and refrigerate until you’re ready to use them.
- Rinse them under cold running water for 30 minutes, then drain.
- In a shallow earthenware casserole dish or Dutch oven, heat the olive oil over medium heat.
- Add the finely chopped onion and cook, stirring, until it becomes wilted and transparent, which should take about 5 minutes.
- Add the chili peppers, garlic, chorizo, and ham, and continue to cook and stir for an additional 5 minutes.
- Sprinkle the mixture with flour and paprika, stirring to coat everything evenly.
- Now, stir in the tomato sauce, wine, periwinkles (or snails), salt, and 2 tablespoons of the freshly chopped parsley.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer, stirring occasionally, for approximately 30 more minutes.
- Finish by sprinkling the dish with the remaining 2 tablespoons of chopped parsley.
- If using an earthenware casserole, serve the dish hot directly from it, or transfer the contents to a serving platter.
- Alternatively, you can let it cool, cover, and refrigerate overnight, then reheat it over medium heat and serve it hot for a delightful gastronomic experience.
Notes / Tips / Wine Advice:
Savor the flavors of Madrid with this modern twist on Caracoles a la Madrileña, where history and contemporary culinary delight come together!