🌸 Snails in sauce🌸

The snails are precooked snails from Mercadona. They are in the frozen part. Just defrost them, rinse them and throw them into the pot adding water without covering them, because later we will add the rest of the ingredients. We put the pot to the fire and while we prepare the rest.

In a frying pan we fry the chopped onion and the chopped bell pepper (optional to add chopped tomato, this one did not have it but sometimes I add it) when the sauce is almost ready we add paprika and chili to taste (be careful not to burn it because it is bitter). We grind it with the mixer. Once finished we incorporate it to the pot with the snails and we continue with the almond sauce.

In a frying pan we put a few spoonfuls of oil, we brown the garlic, we put in the glass of mixer, now we fry the almonds in that same oil (careful not to burn them that if they do not embitter the stew), we remove them and we put in also in the glass of mixer with the garlic. And finally in the same oil (if we need to add more, we add more) we fry the bread a little on both sides. And we also add it to the glass. We grind everything, we can also add parsley (passing it a little bit through the pan) and add a glass of water.

All super well crushed we incorporate it to the pot where we have the snails and the sofrito, we mix well we add salt and cumin to the taste and we leave to average fire half an hour, until the sauce thickens. Go testing the taste to correct the salt or spices. Ready to eat.