Caracoles Season in Andalusia

In the spring and after it rains in Andalucia, the fields are full of small snails, caracoles, that people gather and sell in huge piles or net sacks in the markets or by the road. With those come also wild green asparagus and tagarninas (Spanish oyster thistle.) You can order the caracoles in any bar as a tapa and they usually come in a hot earthen dish, swimming in tomato and garlic sauce. Just slurp and swallow with a pico  and a glass of fino sherry.

RECIPE for 4 servings:

• 200 caracoles
• ½ kg tomato
• 2 Catalan sausages
• 2 garlic
• Parsley
• Salt
• Pepper
• Aromatic herbs
• ½ glass White wine
• ½ glass of brandy

Preparation:
Place the snails in a pot of water until it boils. Wash them several times until they are completely clean and then leave them boiling in a season of aromatic herbs and salt till well cooked. Fry in a pan the onion, tomato and the sausages. Add the white wine and the brandy;  salt, garlic and parsley; pepper and aromatic herbs. Add the boiled snails and cook it all till it is ready (1/2 hour approx.).

*All images above by fashionsphinx.com