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Recipe · Languedoc
Escargots à la catalane
Catalan-style snails with chorizo
⏱ 45 minServes 4Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
60canned Burgundy snails, with shells
300 g (11 oz)mild chorizo, sliced
200 g (7 oz)serrano ham, in strips
4tomatoes, peeled and chopped
3yellow onions, thinly sliced
5 clovesgarlic, crushed
200 ml (¾ cup)dry white wine
1 tspEspelette pepper
- 60 canned Burgundy snails, with shells
- 300 g (11 oz) mild chorizo, sliced
- 200 g (7 oz) serrano ham, in strips
- 4 tomatoes, peeled and chopped
- 3 yellow onions, thinly sliced
- 5 cloves garlic, crushed
- 200 ml (¾ cup) dry white wine
- 1 tsp Espelette pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Drain the snails and rinse briefly under cold water.
- Cook the chorizo in the large skillet for 3 minutes to release its red fat.
- Add the serrano ham to the same pan and cook for 2 minutes.
- Soften the onions in the Dutch oven with a little of the chorizo fat for 8 minutes.
- Add the crushed garlic, chopped tomatoes and Espelette pepper and cook 10 minutes until thickened.
- Add the white wine, snails and the chorizo and ham, and simmer over low heat for 25 minutes.
- Adjust the salt and pepper and serve right away in hot soup plates.
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