Snails and Chorizo

Name: Snails and Chorizo
Total time: 2700 s
Yield: 4 servings
Ingredients: 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

As receitas lá de casa

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11Ingredients

590Calories

45Minutes

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

servings:

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

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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.

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