📝 About This Recipe
Transport yourself to the bustling taverns of old Madrid with this iconic, soul-warming tapa. This dish features tender land snails simmered in a rich, robust broth infused with aromatic spices, smoky Spanish pimentón, and savory jamón serrano. It is a masterclass in 'cocina de aprovechamiento,' where humble ingredients are transformed into a complex, gelatinous, and deeply satisfying delicacy that defines the culinary heritage of Spain's capital.
🥗 Ingredients
The Snails
- 1 kg Land Snails (Helix Aspersa) (cleaned, purged, and pre-cooked/boiled)
- 2 pieces Bay Leaves (for the poaching liquid)
The Sofrito and Meat
- 4 tablespoons Extra Virgin Olive Oil (Spanish Picual or Arbequina preferred)
- 100 grams Jamón Serrano (diced into small cubes)
- 100 grams Chorizo Riojano (sliced into half-moons)
- 1 large White Onion (very finely minced)
- 3 pieces Garlic Cloves (minced)
The Sauce and Spices
- 1 tablespoon Pimentón de la Vera (Sweet) (smoked Spanish paprika)
- 1/2 teaspoon Pimentón de la Vera (Spicy) (adjust to heat preference)
- 3 tablespoons Tomato Purée (concentrated or fresh crushed)
- 150 ml Dry White Wine (a crisp Rueda or Albariño)
- 750 ml Beef or Meat Stock (high quality, low sodium)
- 1/2 teaspoon Cumin Seeds (toasted and ground)
- 1-2 pieces Dried Cayenne Pepper (whole guindilla peppers)
- 1 tablespoon Breadcrumbs (to thicken the sauce if needed)
- to taste Salt and Black Pepper (be careful with salt due to the ham)
👨🍳 Instructions
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1
If using fresh snails, ensure they have been properly purged and cleaned. Pre-boil them in water with a pinch of salt and two bay leaves for 15 minutes, then drain and set aside. If using high-quality canned/jarred snails, rinse them thoroughly under cold water.
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2
In a large, heavy-bottomed clay pot (cazuela) or a deep skillet, heat the extra virgin olive oil over medium heat.
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3
Add the diced jamón serrano and sliced chorizo. Sauté for 3-4 minutes until the fats render out and the meats become slightly crispy.
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4
Add the finely minced onion to the pot. Lower the heat and cook slowly (pochar) for about 10-12 minutes until the onion is translucent and golden, but not browned.
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5
Stir in the minced garlic and the whole cayenne peppers. Cook for another 2 minutes until fragrant.
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6
Remove the pot from the heat momentarily to stir in both types of pimentón. This prevents the paprika from burning and turning bitter. Stir quickly to coat the aromatics.
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7
Return to the heat and add the tomato purée. Cook for 3 minutes, stirring constantly, until the tomato darkens and thickens.
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8
Pour in the white wine to deglaze the pan, scraping up all the flavorful bits from the bottom. Let it simmer for 2-3 minutes until the alcohol aroma evaporates.
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9
Add the snails to the pot and stir gently to ensure they are well-coated in the base sauce.
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10
Pour in the meat stock and add the ground cumin. The liquid should just cover the snails. Bring to a gentle boil, then reduce the heat to low.
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11
Simmer uncovered for 45-60 minutes. The sauce should reduce and become thick and slightly gelatinous from the snails and the ham.
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12
Taste the sauce. Adjust the seasoning with salt and pepper. If the sauce is too thin, stir in a tablespoon of breadcrumbs and simmer for 5 more minutes.
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13
Remove the whole cayenne peppers if you prefer a milder heat, then let the dish rest for at least 15 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
Always use high-quality Pimentón de la Vera; the smoky depth is essential for the authentic 'Madrid' flavor. If you have time, make this dish a day in advance—the flavors develop significantly overnight in the fridge. Don't rush the onion; the slow caramelization provides the sweetness that balances the salty ham and spicy peppers. If the snails aren't coming out of their shells easily after cooking, they may need a slightly longer simmer to tenderize. When cleaning fresh snails, use coarse salt and vinegar to remove all slime before the initial boil.
🍽️ Serving Suggestions
Serve in individual clay pots (cazuelas) to maintain the heat while eating. Provide plenty of crusty baguette or 'pan de hogaza' to soak up every drop of the rich, spicy broth. Pair with a cold glass of Mahou beer or a robust red wine from the Vinos de Madrid DO. Keep a small bowl on the table for the empty shells and plenty of napkins. Offer toothpicks or specialized snail forks to help guests extract the meat easily.