[one_third]Ingredients
1 kg snails
200 g  bacon
200 g fresh black sausage
100 g chorizo
100 g spanish ham
1 big onion
1 green bell pepper
4 ripe tomatoes, cut in big dices
6-8 garlic cloves
parsley
1 dried little chili
2 cups white wine
1 cup water
[/one_third][two_third_last]Preparation
Rinse the snails propperly with running water and salt, minimum 5 times, or until you see that they won’t let more slime out. It’s the key step when cooking this dish, so be attentive!
Put the snails on a big pot with cold water and salt, and heat it at a low heat. When it starts boiling, turn the heat to maximum, and let them boil for around 10 minutes. Drain and put the snails again in cold water with salt. Boil for 15 minutes and take off from the heat.
To prepare the sauce (sofrito) , grate the green bell pepper and chop finely the onion and the garlic. Fry all these vegetables together on a wide pan with a splash of oil, and once it’s golden brown, add in the tomato and the chili. Let it cook, stirring until it gets homogeneous and thicker.
On another pan, fry the bacon and the ham (chopped in little dices) and once it gets golden brown take off from the pan and mix into the vegetable sofrito. Fry the chorizo (also chopped in dices) and mix it in the sofrito too. Pour in the wine, and bring it to a high heat. Let it boil for two minutes and pour in water. When it boils again, mix in the black sausage (chopped in dices) and boil again. At this point, mix in the snails and cook for around 20 minutes, adding more water if necessary. The perfect and most traditional way to eat snails!![/two_third_last]
