How To make Snails, Portuguese Style
2 lb Small snails
1 tb Olive oil
1 sm Bunch dry oregano
1 Laurel leaf
1 Garlic clove, minced
1 sm Onion, peeled, quartered
Sal & pepper Piri-piri peppers Try to obtain snails about 1/2" diameter. Starve them for 3 or 4 days to get rid of any toxic herbs they may have ingested. Wash snails in running water till all the slime is gone. Place them in a large pan and cover with water (2" or 3" above snails). Add all the other ingredients. Cover the pan tightly. Heat the water over a very slow fire so that snails have time to extend heads outside shells. Let boil slowly for the first hour. Skim and simmer for another hour, Skim again and serve warm in saucers, with a little of the cooking liquid. Use toothpicks or pins to extract snails from shell. Dip small pieces of bread in the cooking liquid. Refrigerates well - use any leftovers within a week. Suggested wines: Portuguese Vinho Verde, or a dry white wine. ~---
How To make Snails, Portuguese Style's Videos
How to enjoy Portuguese snails, also called caracóis, ????
Portuguese people eat snail as a snack in some coffees and you can enjoy them with a drink or a beer while watching a football match for example.
The taste is a bit surprising for people who are not used to it and it is also very salty.
A must try during you next holidays in Portugal !!!
#portuguesecuisine #Portugal #portuguesespecialtues
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Delicious Or Disgusting? Spain's Biggest Snail-Eating Festival
In Lleida, 160 km north of Barcelona, there's a culinary weekend festival devoted entirely to the humble snail. Three days, around a million snails, and 200,000 snail gourmands – and then endless grilled snails, boiled snails, snail stew, snail rice, snails with sausage or other meat... 102 snail clubs or 'penyas' gather together at the festival site to sample the shelled gastropods. Lleida's snail festival is an age-old tradition, and was revived after the Franco dictatorship. In the past, the slimy creatures – known locally as 'caracol' – were considered peasant fare, but today they're viewed as a delicacy.
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CREDITS
Report: Regina Niedenzu
Camera & Edit: Dirk Rensmann
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