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SideChef
Recipes
Escargot Catalan
Recipe

13 INGREDIENTS • 3 STEPS • 20MINS

Escargot Catalan

This dish not only serves as a perfect appetizer or snack, but it can also stand on its own feet as the main course, accompanied by sautéed potatoes, rice, or hearty, crusty bread to mop up the wonderful sauce. It also serves perfectly as a family/friends meal, in a large bowl in the center of the table where everybody can help themselves to seconds (or thirds), perfect with good wine and lively conversation.
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
This dish not only serves as a perfect appetizer or snack, but it can also stand on its own feet as the main course, accompanied by sautéed potatoes, rice, or hearty, crusty bread to mop up the wonderful sauce. It also serves perfectly as a family/friends meal, in a large bowl in the center of the table where everybody can help themselves to seconds (or thirds), perfect with good wine and lively conversation.
20MINS
Total Time
$16.87
Cost Per Serving
Ingredients
Servings
1
US / Metric
Snails
1 can
(14.1 oz)
Snails
Scallion
2
Scallions, sliced
Onion
1
Medium Onion, sliced
Chili Pepper
1/2 cup
Sliced Chili Pepper
Extra-Virgin Olive Oil
1 1/3 cups
Extra-Virgin Olive Oil
Garlic Paste
1/2 Tbsp
Garlic Paste
Fresh Oregano
1 Tbsp
Chopped Fresh Oregano
Kosher Salt
to taste
Crushed Red Pepper Flakes
to taste
Crushed Red Pepper Flakes
Red Wine
3 cups
Red Wine
Pernod
1/3 cup
Pernod
optional
Fresh Cilantro
1/3 cup
Fresh Parsley
1/3 cup
Nutrition Per Serving
VIEW ALL
Calories
3789
Fat
298.2 g
Protein
71.2 g
Carbs
101.1 g
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Escargot Catalan
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/

Author's Notes

Serves 1 main course or 4 appetizers.
Cooking InstructionsHide images
step 1
Sauté Snails (1 can), Scallions (2) Onion (1), and Chili Pepper (1/2 cup) in Extra-Virgin Olive Oil (1 1/3 cups) until the onions are translucent. Add Garlic Paste (1/2 Tbsp), sauté for another minute then add Fresh Oregano (1 Tbsp), Kosher Salt (to taste), and Crushed Red Pepper Flakes (to taste).
step 1 Sauté Snails (1 can), Scallions (2) Onion (1), and Chili Pepper (1/2 cup) in Extra-Virgin Olive Oil (1 1/3 cups) until the onions are translucent. Add Garlic Paste (1/2 Tbsp), sauté for another minute then add Fresh Oregano (1 Tbsp), Kosher Salt (to taste), and Crushed Red Pepper Flakes (to taste).
step 2
Add Red Wine (3 cups) and Pernod (1/3 cup), simmer slowly until liquid has reduced by half.
step 2 Add Red Wine (3 cups) and Pernod (1/3 cup), simmer slowly until liquid has reduced by half.
step 3
Add Fresh Cilantro (1/3 cup) and Fresh Parsley (1/3 cup). Remove from heat, check and adjust seasoning, serve with reis, sautéed potatoes, or rustic bread.
step 3 Add Fresh Cilantro (1/3 cup) and Fresh Parsley (1/3 cup). Remove from heat, check and adjust seasoning, serve with reis, sautéed potatoes, or rustic bread.
Tags
Dairy-Free
Gluten-Free
French
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