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Caracoles en salsa de almendras
Recipe
Ingredients
600 gr. of large snails (cabrillas), 100 gr. of Serrano ham, 250 gr. of bacon, 100 gr. of ground almonds, 2 tomatoes, an onion, a chorizo pepper, a clove of garlic, a bay leaf, parsley, half a glass of white wine, a chilli, salt and extra virgin olive oil.
Preparation
The snails are cleaned with plenty of cold water, leaving them to soak in water, salt and vinegar, for 2 hours. We rinse them several more times before cooking them for 10 minutes, rinsing them afterwards as well. They are cooked again for another 10 minutes, then immersed in cold water, and finally they are cooked again for an hour and a half together with a chopped onion, the garlic clove, parsley and a bay leaf.
In a frying pan we prepare a sauce with the onion, the peeled tomatoes and the meat of the chorizo pepper, once soaked. In another frying pan, with little oil, sauté the bacon and ham, made into small cubes, and add them to the previous sauce. We add the almonds, half a glass of wine and a chilli pepper, and when it starts to boil, we add the snails, leaving them to cook for another half hour. They are served in the casserole, hot and in their sauce.
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