Today we want to bring home the recipe for snails or as they say in the Canary Islands, the "chuchangos". In the rainy season there are areas of ravines where you can catch snails without depleting the land. Only collect what is necessary to prepare some casts. We have gone with the first winter rains.
The snails are purged and we make them with gofio: wash the snails well, put them in a box where they can breathe, cover them with a net so they don't escape and sprinkle the gofio on top. This is done twice a day, (wash and put gofio) for two days so that they are purged. Finally, a final wash is done, they are ready to go to the cauldron.
Snails are also available in bags, cooked and frozen.
INGREDIENTS TO PREPARE SNAILS
2k of snails
1 bunch fennel
Red pepper
little onion
a glass of white wine
7 cloves of garlic
1 hoja de laurel
1 pair of parsnip branches
1 handful of oregano
1 fist of cumin
1 tablespoon of paprika
1 boat of natural tomato in sauce
chopped bacon
Serrano ham cubes
1/2 sweet sausage
4 black peppercorns
1 "mother's whore" pepper
olive oil
coarse salt from the salt flats
water
PREPARATION OF THE SNAILS
Wash the snails very well. Put cold water in a cauldron with the bunch of fennel, two crushed garlic cloves and a handful of salt. Add the cold snails and gradually raise the heat so that the snail does not enter the shell. Watch them because until they are cooked they will try to get out. With a slotted spoon, remove the foam from the cauldron that is being created. Let boil for an hour, more or less.
Once the snails are cooked. Reserve the broth on one side and put the snails on a tray.
SAUCE PREPARATION
In a clay pot or in a low cauldron, we put a little oil for the sauce. Chop the garlic cloves, the onion and the pepper and put it in the casserole. Once fried, add the bacon and brown it. Add the bay leaf, the cubed ham and the glass of white wine.
When the wine has boiled, add the chorizo cut into cubes and cut into some slices. Add the natural tomato bottle, stir and add the tablespoon of paprika, oregano, cumin, pepper and "la puta de la madre".
Next, we add the snails and mix them with enveloping movements with all the sauce. Finally, we crush a clove of garlic with the parsley and a pinch of salt in a mortar and add to our sauce to give it the final touch.
This recipe is one of those that if you leave a plaster for the next day it is tastier.
