Cargols | FoodieAtlas

Ingredients

2 lbs snails, cleaned and purged
1/4 cup olive oil
1 large onion, finely chopped
4 cloves garlic, minced
1 large tomato, chopped
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh thyme, finely chopped
1 bay leaf
1 teaspoon paprika
Salt and pepper to taste
1/4 cup breadcrumbs (optional)
Lemon wedges, for serving

Instructions

Prepare the Snails

Ensure the snails are thoroughly cleaned and purged. Rinse them under cold running water.

Cook the Onion and Garlic

In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and saut√© until soft and translucent. Add the minced garlic and cook for another minute.

Add the Tomato and Spices

Stir in the chopped tomato, fresh parsley, fresh thyme, bay leaf, and paprika. Cook for about 5 minutes, until the tomato softens and the mixture becomes fragrant.

Cook the Snails

Add the snails to the skillet and stir to coat them with the tomato and spice mixture. Pour in the white wine and chicken broth. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the snails are cooked through and tender.

Optional: Add Breadcrumbs

If you prefer a thicker sauce, you can stir in the breadcrumbs at this stage. Cook for an additional 5 minutes to allow the sauce to thicken.

Serve

Remove the bay leaf before serving. Transfer the snails and sauce to a serving dish. Serve hot with lemon wedges on the side for squeezing over the snails.