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Fresh Snails, Served with a Spicy, Piquant Sauce - Cabrillas y Caracoles

Makes 4 servings.

Prep Time: 25 min.

Cook Time: 30 min.

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2 lb fresh snails
1 onion
1 green pepper
2 tomatoes
2 cloves garlic
2 thick slices of bread
White pepper
Pimentón (both types ' sweet and hot)
Fresh coriander
White wine (optional)
Olive oil

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Wash the snails carefully and place in a pan with cold water to cover. Bring to a boil and skim off the froth, repeating the skimming process until no more is produced.

Meanwhile, fry the garlic and the bread in the oil until golden, then remove from the frying pan and set aside. To the same oil, add first the chopped green pepper and onion, then the roughly chopped tomatoes and the white wine, and cook gently for 10 minutes. Crush the fried bread and garlic together using a mortar and pestle, adding the spices to taste. Stir the resulting paste into the contents of the frying pan, then add this to the pot of snails. Serve hot.

Recipe courtesy of Spain GourmeTour magazine.

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