En Sevilla aún es verano
The word “Caracol”
Let’s talk about snails. We’ll start with a look at the word “CARACOL”. Many think that it means “cabbage face” as the words “cara” and “col” which mean “face” and “cabbage” respectively. This is because there are many Spanish words that are compound nouns like “paraguas”, which translates to “for water” and means umbrella, or “abrelatas” (which is literally can opener), But, the actual etymology according to the official Spanish Language Academy is from the latin “cochleare” which means (“spoon”).
Now that we know where it comes from, I think it’s important for foreigners to know how interesting the word is to Spanish speakers purely for its sound, being the focus of many children’s songs. Furthermore, there are many Spanish expressions referring to the tiny animal known for its lack of velocity of movement.
Snails are Food
Writing from the city of Seville and especially in the month of June, it’s impossible to talk about snails without mentioning how they are an important part of the typical gastronomy.
Yep, that’s right… Here in the southern Spanish province of Andalucia, and especially in its capital Savilla, the people eat snails.
From late April through July more or less, the neighborhood bars and sidewalk cafes will post signs that say “HAY CARACOLES”, proudly announcing that the temporal dish preferred by so many of the locals is available.
How to Eat Snails
They are typically served hot, having been stewed in water with a mix of seasonings that gives them a bit of spiciness. Usually the broth is made with garlic, onions, wine, and paprika, and it may include cumin, oregano, bay leaf, mint, black peppercorns, some hot peppers, or even spicy spanish “chorizo” sausage. The recipes vary regionally and from bar to bar.
Unlike the elegantly-served escargot in France, caracoles here are spooned with their broth into a bowl or clay dish. Patrons are provided toothpicks to dig out the meat, after which one can sip the broth from the shells. However, most locals simply pick them up with their fingers and suck the meat directly from the shells. True connoisseurs will drink the leftover broth.
Try snails, you just might like them!
If you are brave enough to try them, there is no shortage of bars and restaurants that serve them throughout Sevilla and Andalucia, and even in other regions of Spain. The best thing to do is ask a local for their recommendation of where they are best served. On the other hand, if the thought of slurping the slimy creature makes your stomach turn, that’s ok. You’ll still be welcome to join the party and provide entertainment with the faces you make watching the rest of us enjoy this protein-rich delicacy.
Related posts
