Traditionally caracoles in Spain are cooked in a broth with garlic, black pepper, cumin and bay leaves. And cabrillas snails in Spain are prepared in a thicker tomato sauce with garlic and aromatic herbs, and usually served with sobrasada (Spanish sausage).What kind of snails are used in Spanish cooking?
Spaniards prepare two types of snails: caracoles and cabrillas. Caracoles (Helix pomatia, escargot) are small snails, and cabrillas (Otala punctata) are large snails. Traditionally caracoles in Spain are cooked in a broth with garlic, black pepper, cumin and bay leaves.What is Los Caracoles in Barcelona?
They are in Barcelona quite often for business and Los Caracoles is one of their favorite restaurants. Dined with my husband's cousins who were in town from Lisbon, Portugal to see us. Los Caracoles - means snails in Spanish.What do Caracoles taste like?
In my opinion, caracoles taste very similar to sea mussels or clams. In other words, snails taste only a little bit less salty and a bit more mushroomy than mussels or clams but otherwise pretty much the same. Thus, if you like mussels and clams, then you are going to appreciate snails as well.