Tapas-Style Escargots

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By: Andrew Chase

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?

Ingredients

1 can (200 to 225 g) snails, drained

2 tbsp (30 mL) extra-virgin olive oil

3 cloves garlic, minced

2 tbsp (30 mL) minced onion

1 tsp (5 mL) Spanish smoked or sweet paprika

1/4 tsp (1 mL) ground cumin

1/4 cup (60 mL) dry (Fino) sherry or dry white wine

2 tsp (10 mL) tomato paste

1/4 tsp (1 mL) salt

1/2 tbsp (22 mL) finely chopped fresh parsley

Preparation

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.

Serving(s): 2 to 4

Nutritional Information
Per each of 4 servings: about
Calories	123
Protein	7 g
Fat (total)	7 g
Sat. Fat	1 g
Carbohydrate	4 g
Cholesterol	21 mg
Sodium	177 mg
Calcium	1 % RDI
Iron	14 % RDI
Vitamin A	5 % RDI
Vitamin C	22 % RDI
Folate	3 % RDI

Also in this menu:

Food for lovers

Source

Homemakers Magazine: Feb./Mar. 2006

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