Snails on chorizo mash with sherry jus

Try Peter Gordon's scrumptious way of serving snails as a starter, or as part of a series of tapas dishes to serve, Spanish-style, with drinks
By Peter Gordon
Snails on chorizo mash with sherry jus
  • Rating:
  • Serves: 6 as a starter
  • Cook Time: 35 minutes
  • Prep Time: 15 minutes
  • Effort: medium


  • 600 g boiling potatoes, peeled and cut into large chunks
  • 180 g chorizo sausages, skin removed
  • 30 ml extra virgin olive oil
  • 4 spring onions, finely sliced
  • 50 g butter
  • 1 clove garlic, chopped
  • 30 snails, prepared and drained
  • 50 ml sherry
  • 150 ml roast chicken jus, (see cooks note, below)
  • 1 small handfuls flat leaf parsley

Tips and Suggestions

There are two types of chorizo - one that is eaten raw, sliced like salami, and the other that needs to be cooked before eating. The latter is used for this recipe.

Click here for the recipe for Roast Chicken Jus.


1. Cook the potatoes in a large pan of salted water until tender, then drain in a colander.

2. While the potatoes are cooking, chop the chorizo finely in a food processor.

3. Heat the oil in a heavy-based pan and cook the chopped chorizo over a medium-low heat until it has crumbled, breaking it down with a spoon as it cooks.

4. Return the potatoes to their cooking pan, add the chorizo and any pan juices and mash well. Stir in the spring onions and check for seasoning.

5. Heat butter in a heavy-based pan over medium heat until it becomes a nut brown colour. Add the garlic and cook until it just turns golden, then add the drained snails and swish around the pan gently to colour.

6. Add the sherry and jus, bring to the boil and simmer until the sauce becomes a little thick. Stir in the parsley.

7. To serve, put a small pile of mash on each plate and top with the snails and sauce.

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