Eating Snails Portuguese Style

 

Snails (Caracóis) Portuguese Style

Snails (Caracóis) Portuguese Style

It isn’t only the French that have a love affair with snails. As summer arrives in Portugal, locals anxiously await the time when the “Há Caracóis” signs are posted outside of their local restaurants announcing “There are Snails.”

The recipes for Portuguese snails in no way an imitation of French escargot. There are of course variations, but basically, Caracóis are cooked up in a flavorful, oregano spiced, broth, then drained and stirred with a little chorizo, garlic, onion, laurel, thyme, olive oil, maybe a little tomato, salt, pepper and of course, spicy Piri Piri. Portuguese snails are much smaller than their French counterpart and, although the intrepid forcefully suck and nibble the little critters right out of the shell, toothpicks are also provided for the task.

I still love my the French snail recipes, but snails Portuguese style offers a spicy and flavorful alternative. They are perfect as a bar snack or, with patience, as a meal on their own. Although I had these Caracóis with a Sagres beer, next time I think I will try them with a white wine from the region where the recipe originated; Alentejo.

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Author: Jonathan Look

In 2011 Jonathan Look decided to change his life and pursue adventures instead of comfort and possessions. His goal is to travel the world solo; one country at a time, one year at a time. To accomplish this he got rid of most of his possessions, packed up what little he saw as necessities and headed out. His goal is to spend ten years discovering new places, meeting new people and taking the time to learn about them, their values and their place on this tiny planet. He embraces the philosophy that says a person is the sum of their experiences and rejects the fraud of modern consumerism that makes people into slaves of their consumption. He doesn't intend to be modern day ascetic, just more mindful of his place in the world and to make decisions according to that new standard.

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