Caracoles de Mar (Sea Snails)

These caught my eye in the supermarket last Summer!  There they were, sat on the fish counter, being ignored by everyone… until I came along.  The fishmonger spotted me and shouted out ¡Hola!  He knows me so well….  🙂

What You Need

Sea Snails (Caracoles de Mar)

Sweet Onion (one suitable to eat raw)

Flat Leaf Parsley

Garlic – crushed

Olive Oil


Large pan

How You Do It

Firstly, you need to thoroughly wash your snails, making sure you get all the sand and sea debris out of them.

Half fill your large pan with water and bring to the boil.  Once the water is boiling, chuck in the snails, cover and simmer.  (I cooked 6 snails (each one the size of the palm of my hand) and it took around 45 minutes).

Whilst the snails are simmering away, finely slice the onion and put it in a large bowl with the crushed garlic (as much as you like), the chopped up flat leaf parsley (a good handful), enough olive oil to cover it all and some salt.  Mix it all together and leave to one side.

When the snails are cooked (they’ll be firm but not tough, a bit like yesterdays octopus) drain and allow them to cool until you can handle them.

The flesh should come out of the shells with ease if they are cooked correctly.  Finely slice the snail flesh and add to the bowl.  Mix everything together.  If you need to add more olive oil, do so – it’s delicious to mop up with a crusty baguette!

Empty the contents of the bowl onto a serving plate and enjoy!


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