Caracoles a la madrileña are the snails of Madrid's old taverns, simmered in a spicy chorizo-and-tomato sauce — a tapa especially beloved around the San Isidro festival in May. They are slow, communal bar food, eaten with a toothpick and bread.
Tender, faintly earthy snails in a warming, smoky-spicy broth deepened by chorizo fat, paprika, and a gentle chili kick. The real pleasure is the rich red liquor sopped up with bread. A convivial, lingering tapa.
Long purging and washing rid the snails of grit before slow simmering tenderizes them and lets the spiced chorizo-paprika broth permeate the meat. Rendered cured-meat fat and paprika build the broth's smoky depth.
Variations
with a picante kick from extra guindilla; with mint or ham bone added; thicker tomato-based broth
On the Palate
Where Caracoles a la Madrileña sits in the Spanish flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 75 min active · 30 min waiting
- 130 min
Purge the live snails for several days, then wash them repeatedly in salted water with vinegar.
- 28 min
Blanch the snails briefly, then drain and rinse.
- 36 min
Fry chopped chorizo and jamón in olive oil to render their fat.
- 46 min
Add chopped onion, garlic, and a dried chili, and soften.
- 54 min
Stir in paprika and a little flour, then add chopped tomato.
- 65 min
Pour in stock to make a broth and bring to a simmer.
- 760 min
Add the snails and simmer gently for an hour until tender and infused with flavor.
- 83 min
Adjust seasoning and serve hot in bowls with bread to dip.
