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11Ingredients
45Minutes
590Calories
Description
Bring all the luxurious Parisian intrigue of escargot to your dinner with this snail and chorizo dish. Made with spicy chorizo, this dish puts a spicy twist on the Parisian classic. For those less adventurous, you can substitute the snails.
Ingredients
US|METRIC
- 1 kilogram snails
- 2 onions (medium, chopped)
- 6 large garlic cloves (chopped)
- 1/2 pound chorizo sausage (good quality)
- 1 bay leaf
- olive oil
- 1 tomato (large, very ripe, diced)
- oregano (to taste, too much makes the dish bitter)
- 2 tablespoons salt
- chili (to taste)
- 1 beef stock cube
Directions
- Wash the snails thoroughly, preferably under running water, removing all the dirt from the shells, being careful not to kill the snail.
- Heat the olive oil in a frying pan, and brown onions, garlic, and the tomato. Set aside.
- In another pan, put the snails in cold water, being careful to remove the foam that forms on the surface as it boils. When it stops foaming, continue boiling for about 15 minutes.
- Remove the water, leaving just enough to cover the snails. Add the fried vegetables.
- Season with salt, beef bouillon, chili, and oregano. Add the finely chopped or ground chorizo sausage, mix everything well, and boil for another 2 minutes.
NutritionView More
590Calories
Sodium194% DV4650mg
Fat48% DV31g
Protein112% DV57g
Carbs6% DV17g
Fiber12% DV3g
| Calories590Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol180mg60% |
| Sodium4650mg194% |
| Potassium1430mg41% |
| Protein57g112% |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber3g12% |
| Sugars3g6% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
★★★★★
Krista C. 31 May 2015
★★★★★
I made this dish without the snails. I knew my family wouldn't eat this with the snails. However, we like all of the other ingredients. I made this and served it over noodles. It was really good.