Got in at the tail end of snail season this week at Bar Alfonso (El Rey de los Caracoles). That’s it now until next late spring… 🐌 🐌 🐌
no hay caracoles
05 Friday Jul 2024
Posted in seasons, sevilla, tapas, tapas bars
Tag Archives: caracoles
caracolia!
31 Friday May 2024
Posted in culture, events, gastronomy, sevilla
This is the second Caracolia – aka Sevilla Snail Festival – with 13 bars from Sevilla city and province participating serving up both caracoles and cabrillas. The former are a smaller snail cooked in spicy broth, cabrillas are bigger and usually cooked in a cuminy tomato sauce. It’s a fun event and lovely that it’s down by the river to catch a cool post-dusk breeze. We had a great time and even caught a spectacular sunset on the way home.
caracolia
09 Friday Jun 2023
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The first Festival de los Caracoles – CARACOLIA – is taking place June 9 & 10 down by the river and, popping over on opening night, it was actually great fun. Caracoles (small snails) are a true Sevillano traditional tapa and they are also seasonal. Unlike their larger brothers, the Cabrillas, they are cooked in a spicy broth and each tapas bar has its own “secret sauce”. During this event 13 bars from Sevilla province participated. There was live music and the setting couldn’t have been better on a warm breezy summer night…
snail season 2018
23 Monday Apr 2018
Posted in sevilla, spain, tapas, tapas bars
For those of you who think it’s all fun-fun-fun around here, with endless glasses of sherry and an infinite array of tapas… well, actually it is kind of like that. 😉 Though not every day of course, and not as “constant” as it may appear to be on my social media accounts. Heck, I can make one tapas bar visit last several days on SM via my various accounts. Also, I kind of publish things at random, so if you ever think I am drinking wine at 10 am… chances are I’m not (though on rare occasions it has been known to happen). Which brings me to SNAILS.
It’s now snail season in Sevilla. These are not the more well-known big fat French escargot that come drenched in butter and garlic… in fact, we have two types of snails here. The Caracoles are the smaller version, usually cooked in a spicy broth, and although you can use a toothpick to pry the little devils out of the shell, most people just put the shell to their lips and suck that baby out, sauce and all.
Cabrillas are bigger, and are usually cooked in a thick tomato-based sauce. With these guys you do need the toothpick, and you also have to take care with the sauce, which can splatter all over. I speak from experience.
But whether you love them or hate them (me? I like them!) it’s fun to try the different styles and sauces at different bars. Snails do seem like the most popular insect that have been introduced into Western diets. Thank you France! I mean, dousing anything in butter and garlic…
casa azahar 