Snails.

Recipe Seville2 kg of snails - 1 or 2 chilies - salt - a crankpin clean cloth equally well stuffed snails spices (thyme , cumin , pe year want to take them ?summerwinterautumn year want to take them ?summer

winterautumnpper, coriander beans ... ) - a head of garlic - 1 onion . Optional: a sprig of mint , clove, a clump of fennel, pennyroyal ...The day before cooking them are sprinkled with flour to be cleaned inside and not embitter . To thoroughly wash the snails are soaked several times with clean water, drained , 1 large glass of salt are added and rubbing each other to throw all the drool . When after several washes to rinse out clean water is allowed to stand . They put in a large pot with cold water, over low heat about 20 minutes , so they start to pull the heads, and then the heat to high climbs for 10-15 minutes, constantly desespumando water surface . Garlic , onion, chilli , herbs and " wrist " is added with spices . The salt is placed . After another half hour and be ready , they could be added at the time the mint. You- chillies- eggplants- tomatoes- peppers- summer- winter- autumn- spring
- Madrid
- Sevilla
- Badajoz
- Murcia
have to let them sit for 15 minutes to concentrate the flavor .variants
 In some places of Cadiz, start cooking a roast tomato, onion and a roasted three heads of roasted garlic, which greatly enrich the broth is added.
 In Huelva , influenced by the nearby Portugal , it is imperative the use of coriander (cilantro ) fresh to flavor the cooking broth .In Seville before taking usually spray with olive oil .Is usually taken in summer.
what spicy ingredient are snails coked with?  
 - chillies
 - eggplants
 - tomatoes
 - peppers 
what season are they eaten in ?
 - summer
 - winter 
- autumn
 - spring
¿ where are caracoles typical from ? 
- Madrid
- Sevilla
- Badajoz
- Murcia 

ÁNGEL ORTIZ PELÁEZ 
FRANCISCO JOSÉ CAMPOS LA CAL