How to make a Spanish Snail Stew.
Ingredients: Serves 4.
500g/ 1lb of Snails.
80g/ 3oz of Bacon Lardons.
200g/ 7oz of Fresh Tomatoes, chopped or one 400g Tin of Tomatoes.
1/2 Red Pepper.
1/2 Teaspoon of Chilli Flakes.
1 Small Onion, finely chopped.
2 Gloves of Garlic.
1/2 Dry White Wine.
1 Bay Leaf.
Salt And Pepper.
Clean the snails, by placing them the a colander and running under cold water for 5 minutes.
Fill a saucepan with sufficent cold water to cover the snails, add a teaspoon of salt.
Heat until boiled then place the snails in.
Add the wine and bay leaf and simmer for 1 hour and a half.
Scoop off any froth that forms.
Next heat 5 tablespoons of olive oil in a frying pan.
Add the onion and red pepper, and fry until soft, then add the garlic.
Next add the bacon lardens and cook for 2 minutes.
Then add the tomatoes and chilli flakes.
Drain the snails and add them to the tomato mix.
Now cover and simmer over a very low heat for 40 minutes.