Snails in tomato sauce with chorizo and ham (Caracoles con tomate)

Time: 40 min4 servingsapprox. 370 kcal / serving (estimated)approx. 14 g protein / serving

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Method

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If using wild-caught snails, starve them for a few days in a clean container so they purge their gut, then wash them thoroughly. With store-bought, pre-cleaned snails, skip this step.
Cook the snails with the bay leaf, the half onion and a few peppercorns: start them in cold water so they come out of their shells more easily, skim off the foam, and add salt only once it reaches a boil.
Meanwhile, in a pan, fry the tomato sauce, the chorizo slices and the diced ham in olive oil. You can also add a hot pepper to taste.
When the snails are cooked, add them to the tomato mixture and let them simmer together for a few minutes.
Serve hot.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Caracoles con tomate (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.