Caracoles a la madrileña is a traditional dish of traditional cuisine, especially popular in taverns and bars in Madrid. They are characterised by their tasty sauce with a spicy touch and a background of sausages and spices that give them an intense and comforting flavour. This recipe is ideal to enjoy as a tapa or as a main dish accompanied by a good bread to dip in the sauce.
Ingredients (for 4 persons):
- 1 kg of cleaned snails
- 1 large onion
- 3 cloves garlic
- 1 green pepper
- 1 chorizo pepper (or 1 tablespoon of chorizo pepper flesh)
- 2 ripe tomatoes or 200 g of crushed tomatoes
- 100 g of chorizo
- 100 g bacon or bacon
- 1 bay leaf
- 1 chilli pepper (optional, for a spicy touch)
- 1 teaspoon sweet paprika
- 100 ml white wine
- 500 ml meat stock or water
- Extra virgin olive oil
- Salt and pepper to taste
Elaboration:
- Prepare the snails: If the snails are not clean, they should be left to soak in salted water for several hours, changing the water several times. Then cook them in water with bay leaves and salt for about 30 minutes, removing any foam that forms. Drain and set aside.
- Sofrito base: In a large pan, heat a good splash of olive oil and fry the finely chopped onion and garlic until golden brown. Add the chopped green pepper and cook for a few more minutes.
- Add the sausages: Add the chorizo and bacon cut into small pieces. Cook until they release their fat and take colour.
- Add the tomatoes: Add the grated or crushed tomatoes and the chorizo pepper flesh. Cook over a medium heat until the sauce is well reduced and the flavours are concentrated.
- Season and cook: Sprinkle in the paprika and stir quickly so that it does not burn. Pour in the white wine and allow the alcohol to evaporate for a few minutes. Then add the beef stock, chilli (if using) and bay leaf. Simmer for about 10 minutes to allow the flavours to integrate.
- Add the snails: Add the cooked snails to the pan and cook over a low heat for 15-20 minutes, stirring occasionally to soak up the sauce.
- Rest and serve: Turn off the heat and leave to rest for a few minutes before serving. Caracoles a la madrileña are best enjoyed when they have rested a little and have absorbed the flavours of the sauce.
Suggested presentation:
- Serve them in earthenware casseroles to keep them warm and give them a traditional touch.
- Accompanies with rustic bread or baguette to take advantage of the delicious sauce.
- You can sprinkle a little chopped fresh parsley before serving for a touch of colour and freshness.
Preparation time:
- Preparation: 15 minutes
- Cooking time: 1 hour
- Total time: 1 hour and 15 minutes
Additional advice:
- If you prefer a milder flavour, you can reduce the amount of chorizo or omit the chilli.
- For a thicker sauce, you can puree some of the sofrito before adding the snails.
- If the snails are purchased and are already cooked, you can skip the first step of the preparation.
Nutritional information (approximate per serving):
- Calories: 350 kcal
- Protein: 25 g
- Fat: 22 g
- Carbohydrates: 15 g
- Sugars: 5 g
Enjoy these authentic snails madrileña style, full of flavour and tradition, and don't forget to give the recipe a star rating! ☆☆☆☆☆
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