Galician-style sea snails
This dish of sea snails, or canaíllas, is made up of a pork shoulder broth in the shell of the snail. To preserve the pure flavour of the pork shoulder, the sea snails need to be dressed without the broth inside being affected. With CAVIAROLI, the sea snails can be dressed with olive oil and chilli, thus preserving the pure taste of the broth yet adding the sweetness of the oil to the dish.
16 purple dye murex sea snails
- Wash the sea snails with water to get rid of any impurities on the outside.
- Cook the sea shells in salted water from cold for around 25 minutes.
- Take off the heat and let them cool at room temperature.
- Using a skewer, take out the body of the snail and clean it inside.
- Keep the clean snails in the water in which they were cooked.
- Wash the snail shells, which we will use to finish and present the dish.
- Heat the thickened pork shoulder broth. Warm the snails in their water.
- Place the snail shells on a salted plate, so that they are standing up.
- Drain the water from the snails and season them with the chilli mixture.
- Fill each snail shell with the pork shoulder broth. Place a seasoned snail on top of each one.
- Finish up with 1g of PICUAL OLIVE OIL CAVIAROLI on top of each snail and a chervil leaf.