Recipe courtesy of Cal Boter

Snails In Hot Sauce

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 20 min
  • Yield: 4 servings
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2 cups snails (escargots)

1 teaspoon salt 

1 teaspoon pepper 

Herbes de Provence, to taste

1 long red chile 

1/2 onion, chopped 

4 cloves garlic, chopped 

1 liter (1 quart plus 2 ounces) white wine 

1 cup tomato sauce 

2 tomatoes, chopped

10 grams (about 1/2 ounce) Spanish chorizo, chopped 

10 grams (about 1/2 ounce) Serrano ham, chopped 

1 bay leaf 

5 grams (about 1/4 ounce) almonds 

5 grams (about 1/4 ounce) hazelnuts 

Hot paprika 


  1. Wash and boil the snails until the "goo" or mucus comes up. Strain and boil them again in fresh water, adding the salt, pepper, some herbes de Provence and the whole chile.
  2. Meanwhile, make the sauce. Cook the onion and 3 cloves garlic, stirring occasionally, until golden, then add the wine and simmer to reduce. Add the tomato sauce and tomatoes.
  3. Add the chopped chorizo, Serrano ham and bay leaf and cook down for another 5 minutes.
  4. Add the snails with their water (the 2nd boil- not the 1st boil) and cook for 20 minutes.
  5. In a blender, whizz the almonds, hazelnuts and remaining clove garlic. Add the mixture to the pan. Season with the paprika and serve.