- Serves: 6
- Cook Time: 30 minutes
- Prep Time: 15 minutes
- Effort: easy
- 250 g potatoes, peeled and cubed
- 2 tbsp Spanish olive oil
- 80 g mild parilla chorizo, skinned and chopped finely
- 1/2 tsp cumin seeds
- 50 g butter
- 4 cloves garlic, sliced
- 150 g canned snails, (drained weight)
- 1 tbsp sherry vinegar
- 1 tbsp PX sherry
- 80 ml dark chicken jus
- handfuls flat leaf parsley
Tips and Suggestions
Snails are available in cans from fine food stores. Try to buy unpasteurised snails.
1. Boil the potatoes in lightly salted water until cooked, then drain and mash.
2. Meanwhile, heat the oil in a small frying pan and add the chopped chorizo and cumin and cook, stirring occasionally, over moderate heat for 5 minutes until the chorizo is cooked and beginning to stick to the pan.
3. Tip the chorizo mixture into the mash and stir it in. Season to taste and keep warm.
4. Melt the butter in a large frying pan and cook until it is nut-brown in colour (beurre noisette). Add the garlic and cook until it begins to caramelise. Add the drained snails and sauté for a minute, stirring often. Add the sherry vinegar, PX sherry and jus and bring to the boil, then simmer to reduce the liquid by half. Taste for seasoning then mix in two-thirds of the parsley.
5. To serve, divide the mash between four small bowl-shaped plates, spoon the snails over the top and scatter with the remaining parsley.
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