If you need a fabulous reason to come visit us for mouthwatering food tour of Portugal, why not try this delicious Portuguese recipe!
The tradition of eating Caracois in the summer originated in the southerly Portuguese region of Alentejo, with influence from the Andalucia region in southern Spain. Both of these regions get extremely hot in the summer but also have the humidity that promotes snail growth, and these snails are harvested throughout the season until their supplies dry out. The cooking broth is also very traditional with the predominant flavoring ingredient being oregano, which is a must (your hands stink of it after eating them!). The other ingredients include laurel, thyme, garlic, onion, olive oil, salt and pepper and a little spice called piri-piri, which is the Portuguese equivalent to chili pepper. Only minor additions are made to this recipe, such as diced tomato and presunto! Remember, the leftover broth is excellent for mopping up with a piece of crusty bread alongside a glass of Portuguese wine.
Want to learn how to make savory caracois from the best? Contact us for a custom Portuguese cooking class!