Snails in Vegetable Sauce
Main Dishes • French
Description
If you are using canned snails, simply drain them and add to the prepared sauce. If you omit the ham, the dish becomes vegetarian.
Ingredients
- Orange Bell Peppers 1 piece
- Snails 25 oz
- Serrano Chili 0 oz
- Paprika a pinch
- Bay leaf 1 piece
- Garlic 2 cloves
- Parsley 5 stems
- Salt to taste
- Ground Black Pepper to taste
- Onion 1 head
- Olive Oil 1 tablespoon
- Tomatoes 3 pieces
- Wheat Flour 2 tablespoons
Step-by-Step Guide
Step 1
If you are using fresh snails, place them in a large pot, add warm water to cover the snails, and heat slowly until the snails begin to crawl out of their shells. Then increase the heat and cook for 30 minutes. Drain well, remove the shells, return the snails to the pot, and set aside.
Step 2
Finely chop the onion, garlic, and parsley. Peel and chop the peppers and tomatoes. Dice the ham.
Step 3
Heat the olive oil in a pot, add the onion and pepper. Cook over low heat, stirring, for 10 minutes until the onion becomes golden. Then add the tomatoes and cook for another 10 minutes, stirring. Sprinkle the mixture with flour and paprika, stir quickly, and remove from heat. Add enough water to create a fairly thick sauce. Add the bay leaf, salt, and pepper — the mixture should be quite spicy. Stir in the ham, garlic, and parsley.
Step 4
Transfer the sauce to the pot with the snails and heat through. Serve hot.
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