Chilean sea snails al pil pil

Ingredients

• 3 kgfresh black sea snails in their shells
• 60 mlwhite wine
• 6 clovesgarlic, thinly sliced
• 2 tablespoonsoil
• 2 tablespoonsbutter
• 1dried cacho de cabra chilli, cut into pieces
• 2 tablespoonsfinely chopped parsley
• 2 tablespoonsfinely chopped coriander
• to tastesalt
• to tasteblack pepper
• 6 slicestoasted bread

Instructions

1. 1

   Boil the snails

   Put the sea snails in a large pot, cover them with plenty of water and boil over medium heat for about 60 minutes. Drain and leave to cool.

2. 2

   Clean the snails

   Use a steel toothpick or another pointed tool to remove the snails from their shells. Take off the dark greenish part and discard it along with the shells; set aside the cleaned snails.

3. 3

   Fry garlic and chilli

   Heat the oil and butter in a medium frying pan over medium-high heat. Add the sliced garlic and pieces of chilli, and fry until lightly golden.

4. 4

   Add herbs and wine

   Stir in the chopped parsley and coriander and the reserved snails, then fry for a few seconds. Pour in the white wine and cook for a few minutes until the alcohol has evaporated. Season with salt and pepper to taste.

5. 5

   Serve with toast

   Serve the sea snails al pil pil in small earthenware dishes, with crisp toasted bread alongside.

What are sea snails al pil pil?

This Chilean dish pairs sea snails from the Pacific coast with al pil pil, a style associated with Basque cooking. Its appeal is in the contrast between the shellfish and a hot, aromatic pan mixture of garlic, chilli, herbs and wine.

Here, the snails are boiled and cleaned before a brief fry in the seasoned butter and oil. Toast is served alongside to make the most of the juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 0g protein, 0g carbs, 0g fat.

The snails provide most of the protein, while the bread is the main source of carbohydrates. Oil and butter contribute most of the fat, with additional flavour from the garlic, chilli and herbs. For a more balanced plate, serve a modest portion of bread alongside a generous helping of vegetables.

Preparing the snails

Boiling: The recipe gives the snails about 60 minutes in plenty of water, followed by draining and cooling. Allow enough time for them to cool so they are easier to handle.

Cleaning: Remove each snail from its shell with a pointed tool, then discard the dark greenish section and the shells. Keep the cleaned meat ready for the pan.

Building the al pil pil flavours

Garlic and chilli: Fry the sliced garlic and dried chilli in the oil and butter until the garlic is lightly golden. Keep an eye on the pan so the garlic does not become too dark.

Fresh herbs: Parsley and coriander go in with the snails, just before the wine. The recipe calls for only a few seconds of frying at this stage.

Finishing the pan

White wine: Add it after the herbs and snails, then cook for a few minutes until the alcohol has evaporated. Season with salt and pepper to taste.

Doneness: The method does not give a precise time for the final frying, so follow its cues: a short fry, then a few minutes with the wine. Serve once the wine has cooked down and the snails are heated through.

Serving the dish

Toast: Crisp bread is served alongside the snails, ready to dip into the garlicky juices. Toast the six slices while the snails are being finished, if convenient.

Dishes: The recipe suggests small earthenware bowls. Serve promptly so the snails and pan juices are hot.

Planning the timing

The main time commitment is the 60-minute boil, followed by cooling and the hands-on task of removing the snails from their shells. The pan stage is comparatively quick.

You can prepare the toast and chop the herbs while the cleaned snails are ready to cook. Keep the garlic, chilli and wine close by so the final steps move smoothly.

Recipe notes & tips

• Use a large pot so the snails can be covered with plenty of water.
• Let the snails cool before removing them from their shells.
• Discard both the shells and the dark greenish part as directed.
• Keep the garlic moving in the pan and stop frying when it is lightly golden.
• Add the wine after the herbs and snails, then cook for a few minutes.
• Serve the toasted bread while it is still crisp.

Variations

• Adjust the heat: Use less dried chilli for a milder result.
• More garlic: Add extra sliced garlic if you prefer a stronger garlic flavour.
• Herb balance: Vary the proportions of parsley and coriander while keeping the same total amount.
• Bread choice: Serve with another style of toasted bread, cut into pieces for dipping.
• Serve family-style: Bring the snails and pan juices to the table in one warm serving dish.

Common mistakes to avoid

• Rushing the boil: The recipe allows about 60 minutes; give the snails that time before draining.
• Handling them hot: Cool the snails before extracting them from their shells.
• Leaving the dark section in place: Remove the dark greenish part along with the shells.
• Over-browning the garlic: Fry only until it is lightly golden, then move on to the next ingredients.
• Adding wine too early: Add it after the herbs and snails, as directed.
• Serving without toast: Toast the bread so there is something crisp to accompany the pan juices.

How to store

Refrigerate leftover cooked snails promptly in a covered container and use within 2 days. Reheat gently in a pan until piping hot; store the toast separately and refresh it before serving.

Frequently asked questions