One of the most revered flavours of Spanish recipes
The Roman Empire left a lasting legacy in the Mediterranean culture and in its gastronomy. And we should thank them for one of the most exquisite and revered delicacies that exist in the Spanish cookbook: snails. Its firm and lean meat can be eaten in many ways: with sauces, soup or even paella. The variety most commonly used in gastronomy is the Helix Aspersa, also known as common snail, Bover or Burgao.
The Helix Aspersa is the traditional Malaga snail, it is the specimen that dominates the entire Mediterranean basin and used to living in temperate climates. There are other species of snails widely used at a culinary level such as the Helix Lucorum (larger), Helix Lactea (common in high and wooded areas of the Mediterranean) or Helix Cincta, but less frequent in our region. The Malaga snail can be found almost anywhere in the province, as their breeding is common both in the inner and coastal areas. The most common way to prepare it is with sauce. You only have to boil it in salted water for a few minutes and cook it in the sauce of your choice. The most usual ones common sauces are Salsa Riojana o la Salsa Vizcaina. You can also enjoy it grilled, with rabbit, spices or with mint leaves.
White caviar: this small, slow and invertebrate mollusc hides another secret. If the Malaga snail meat is coveted, even more so are its eggs, a delicatessen nicknamed white caviar or earth caviar. Snail eggs provide an intense flavour and field aroma and its value can reach 2,000 euros per kilo in the market. Thanks to its exquisite flavour, white Malaga caviar can be eaten on its own. However, some of the recipes devised by top chefs in the world include this dish with guacamole sandwiches, sushi tacos, black caviar, melon and ham or cod.