📝 About This Recipe
As the afternoon sun dips over the Tagus River, the 'Há Caracóis' signs emerge outside every tasca in Portugal, signaling the start of the beloved snail season. These small land snails are simmered in a golden, fragrant broth infused with garlic, oregano, and piri-piri, creating a ritualistic eating experience that is as much about the social gathering as the food. This recipe captures that seaside magic, delivering a savory, herbaceous punch that is light yet deeply satisfying.
🥗 Ingredients
The Snails
- 1 kg Small land snails (Caracóis) (cleaned and purged)
- 2 tablespoons Coarse sea salt (for the cleaning process)
- 1/4 cup White vinegar (for the cleaning process)
The Aromatic Broth
- 3 tablespoons Extra virgin olive oil (high quality Portuguese oil preferred)
- 6-8 pieces Garlic cloves (smashed with skins on)
- 1 piece Large onion (cut into quarters)
- 2 tablespoons Dried oregano (the star herb of the dish)
- 2 pieces Bay leaves (dried)
- 2-3 pieces Piri-piri peppers (dried or fresh, sliced)
- 1 tablespoon Lard or Chouriço fat (optional, for authentic depth)
- 1 piece Chicken or vegetable bouillon cube (for umami base)
- 1/2 cup Dry white wine (optional, for brightness)
- 1.5 liters Water (enough to cover snails by 2 inches)
Finishing Touches
- 1 piece Fresh lemon (cut into wedges)
- to taste Salt
👨🍳 Instructions
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1
Thoroughly wash the snails in a large basin of cold water. Discard any snails with broken shells or those that do not retract when touched.
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2
Place the snails in a bowl with coarse salt and vinegar. Rub them gently to remove the slime, then rinse under running water 4-5 times until the water runs completely clear.
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3
Place the cleaned snails in a large, deep pot and cover with cold water. Do not turn on the heat yet.
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4
Turn the stove to the lowest possible setting. This 'trick' encourages the snails to emerge from their shells. As the water warms slowly, they will come out; once they are out, turn the heat to high to boil them instantly, trapping them in an accessible position.
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5
Once the water reaches a boil, use a slotted spoon to skim off the grey foam that rises to the surface. Continue skimming until the surface is clear.
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6
Add the olive oil, smashed garlic, quartered onion, bay leaves, and piri-piri peppers to the pot.
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7
Stir in the dried oregano, crumbling it between your palms as you add it to release the essential oils.
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8
Add the bouillon cube and the white wine (if using). If the water level has dropped, add more to ensure snails are well covered.
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9
Reduce the heat to medium-low and simmer gently for 35-45 minutes. The broth should become golden and highly aromatic.
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10
Taste the broth halfway through. Adjust the salt and spice level by adding more piri-piri if desired.
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11
Once the snails are tender (test one to check), turn off the heat and let them sit in the broth for 10 minutes to absorb more flavor.
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12
Serve the caracóis in shallow bowls with plenty of the hot broth, accompanied by toothpicks for extracting the meat.
💡 Chef's Tips
Always use a toothpick to gently pull the snail out; if it resists, a slight twisting motion usually does the trick. The 'slow-heat' start is crucial; if you boil them too fast immediately, the snails will retract deep into the shell, making them impossible to eat. Don't be shy with the oregano; it is the signature flavor of Portuguese snails and provides that unmistakable 'summer' aroma. If you want a richer broth, add a small piece of smoked ham (presunto) or a slice of chouriço during the simmering process. Leftover broth is liquid gold; strain it and use it as a base for a seafood rice or soup the next day.
🍽️ Serving Suggestions
Serve with thick slices of toasted 'Pão de Mafra' or crusty sourdough slathered in salted butter for dipping in the broth. Pair with an ice-cold 'Imperial' (a small draught lager) or a crisp, chilled Vinho Verde. Provide a small empty bowl on the side for the discarded shells to keep the table tidy. A squeeze of fresh lemon juice over the bowl right before eating adds a bright, acidic lift to the savory herbs. Traditionally enjoyed outdoors in the late afternoon with good company and plenty of napkins.