Snails with Rice
Snails cooked with rice and vegetables, then baked in their own broth in the style of Spanish arroz con caracoles.
⏱️ Prep: 35 min🍳 Cook: 65 min
Ingredients
| about 300 g | Snails, cleaned | |
| 1 1/2 cups | 360 ml | Rice |
| 100 g | Butter | |
| 1 head | Onion | |
| 1 pc | Carrot | |
| 1 pc | Green pepper | |
| — | Black pepper | |
| — | White pepper | |
| — | Salt |
Instructions
- If your snails are not cleaned, wash them and boil them for half an hour. Remove the meat from the shells and keep the broth.
- In the heated butter, first sauté the onion, then the carrot and pepper, all finely chopped. Meanwhile soak the pre-washed rice in water for 20 minutes.
- Add the snails to the vegetables and pour in 1/2 cup of their broth. Stir, and after 2 minutes add the drained rice. Stir briefly and season with salt, black and white pepper to taste.
- Transfer everything to a greased baking tray, pour in 3 1/2 cups of the broth and bake in a moderate oven until the liquid has evaporated.