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| General Category : Appetizers-Snacks-Hors-d'oeuvre |
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| Food Group : Meat-Other, Vegetables |
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| Preparation Method : Skillet |
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| Other Criteria : Valentine's Day |
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| Spain is a country of snail lovers; they are a common ingredient in paella and grace the counters of tapas bars. Why not toast these delicious curly creatures with a flute of Cava, Spain's sparkling wine from Catalonia? |
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Ingredients
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1 can (200 to 225 g) snails, drained |
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2 tbsp (30 mL) extra-virgin olive oil |
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3 cloves garlic, minced |
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2 tbsp (30 mL) minced onion |
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1 tsp (5 mL) Spanish smoked or sweet paprika |
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1/4 tsp (1 mL) ground cumin |
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1/4 cup (60 mL) dry (Fino) sherry or dry white wine |
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2 tsp (10 mL) tomato paste |
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1/4 tsp (1 mL) salt |
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1/2 tbsp (22 mL) finely chopped fresh parsley |
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Preparation
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Rinse snails well with cold water; pat dry and pick over for any bits of shell. In skillet, heat oil over medium heat; cook garlic and onion, stirring occasionally, until softened but not browned, about 2 minutes. Add snails, paprika and cumin; cook, stirring, until snails are well coated, about 30 seconds. Stir in sherry, tomato paste and salt; increase heat to high. Sauté until sauce is thick enough to coat snails, 2 to 3 minutes. Stir in parsley.
Makes 2 to 4 servings.
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Nutritional information
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Per each of 4 servings: about 123 cal, 7 g pro, 7 g total fat (1 g sat. fat), 4 g carb, 0 g fibre, 21 mg chol, 177 mg sodium. % RDI: 1% calcium, 14% iron, 5% vit A, 22% vit C, 3% folate.
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Source
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Homemakers Magazine: Feb./Mar. 2006
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