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…