Cabrillas stewed with tomato and ham

The recipe that we present to you today, despite the fact that I personally don't like eating this little animal at all, is very typical, especially in Andalusia at the beginning of spring. Go to the bar or restaurant you go to, it is very difficult not to find the plate of "Snail cover" o «Cap of cabrillas». Because I know that it is a recipe that many people like and because it is not the typical snail recipe but it is somewhat more seasoned and prepared, here I bring you some delicious braised cabrillas with tomato and ham.

Enjoy them if you do them!

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Cabrillas stewed with tomato and ham

Stewed snails or cabrillas are usually sold in many bars and restaurants in the form of a half or whole cover. It is a very popular dish.

Author Carmen Guillen

Kitchen: Spanish

Recipe type: Tapas

Rations: 4-5

Preparation time:  40m

Cooking time:  30m

Total time:  1 h 10 min

Ingredients

• 1 kilo. of cabrillas
• Ham tacos
• 1 can of fried tomato
• 1 head of garlic
• 1 cebolla great
• 2 Bay leaves
• 1 green pepper
• 1 red pepper
• 2 chillies
• 1 glass of white wine for cooking
• 2 slices of bread
• Snail spices
• Olive oil
• Sal Island

Preparation

1. The first thing we will do is wash the snails or cabrillas very well and thoroughly. We will wash until satiety, until they do not release drool.
2. The next thing will be to put them in a pot, toss them water until covered and a little salt. We put them on a low heat and cover them. In this way we will get the cabrilla to be almost all out.
3. The following will be run them through a wringer and rinse them again...
4. Once we have washed the cabrillas, in another pot we put the sauce that will accompany them to make: we pour a jet of olive oil, and we are doing the stir-fry vegetables with spices... The last thing will be add the fried tomato and the cabrillas (over medium heat for 15 minutes), once we have the vegetables well poached.
5. In a separate pan we will put the fry the two slices of bread, which we will then chop into the sauce to give it some thickness.
6. You can leave the sauce as is, or pass it through the blender so that it is a light and homogeneous sauce, as we have done in our case.
7. And ready! Cabrillas to eat ... Or tapas.

Notes

You can also add some cubes of sausage.

Nutritional information per serving

Calories: 450

3.5.3208