Chilean sea snails al pil pil, or caracoles de mar al pil pil, are black sea snails boiled, removed from their shells, and sautéed in olive oil and butter with garlic, dried cacho de cabra chili, parsley, and cilantro, then finished with white wine. They take 30 minutes of preparation and about 60 minutes of cooking, and serve 6.
The dish joins one of the Basque influences on Chilean cooking, the pil pil, with one of the least known but most delicious products of the Pacific coast, and it is served sizzling in clay bowls with toasted bread.
How to Make Sea Snails al Pil Pil?
Fresh sea snails are boiled for about an hour, drained, and pulled from their shells with a toothpick, discarding the dark green part. They are then sautéed briefly with garlic and chili in hot oil and butter, tossed with herbs, and deglazed with white wine.
Nutritional Information
Each serving of sea snails al pil pil contains approximately 300 kcal, 25 g of protein, 15 g of fat, 10 g of carbohydrates, 1 g of sugars, 2 g of fiber, and 200 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Sea Snails al Pil Pil Recipe
Preparation: 30 minutes
Cooking: 60 minutes
Servings: 6
Ingredients
- 3 kg of sea snails in their shells
- 60 ml (¼ cup) of white wine
- 6 garlic cloves, chopped
- 2 tablespoons of butter
- 1 dried cacho de cabra chili
- 2 tablespoons of parsley
- 2 tablespoons of cilantro
- 6 slices of toasted bread
- Olive oil
- Fine sea salt
- Black pepper
Instructions
- Place the sea snails in a large pot, cover with plenty of water, and boil over medium heat for about 60 minutes. Drain and let cool.
- Using a steel pick or toothpick, pull the snails out of their shells, remove the dark green part, and discard it along with the shells. Set the clean snails aside.
- In a medium skillet, heat the oil and butter over medium high heat. Add the chopped garlic and the chili broken into pieces and sauté until lightly golden. Add the chopped parsley and cilantro and the snails, and fry for a few more seconds.
- Pour in the white wine and cook for a few minutes until the alcohol evaporates. Season with salt and pepper to taste. Serve right away in clay bowls with crisp toasted bread.
Additional Tips
Do not overcook them
The snails are already tender after boiling, so once they go into the pil pil they only need a few seconds. Longer cooking turns them rubbery.
Clean them well
Removing the dark green part, the digestive gland, gives a cleaner flavor and a better texture.
Cook them ahead
You can boil and shell the snails in advance and keep them in the fridge, so the pil pil takes only a few minutes before serving.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Sea snails | Shrimp | 1 kg peeled | Classic camarones al pil pil |
| Cacho de cabra chili | Chili flakes | ½ teaspoon | Less smoky |
| White wine | Fish stock | 1:1 | No alcohol |
| Butter | More olive oil | 1:1 | Lighter, more Basque style |
Frequently Asked Questions (FAQs)
1. Where can I buy fresh sea snails?
In Chile they are sold at coastal coves and markets from the Coquimbo Region to the Los Lagos Region, especially at street markets and seafood stalls.
2. What is cacho de cabra chili?
It is a dried Chilean chili with moderate heat and a slightly smoky aroma. It is hotter than ají cristal but milder than rocoto.
3. Can I freeze cooked sea snails?
Yes. Once cooked and shelled, they can be frozen in airtight bags for up to 3 months. Thaw them slowly in the fridge before using.
4. What should I drink with sea snails al pil pil?
Dry white wines such as Sauvignon Blanc or unoaked Chardonnay pair especially well. A light craft lager is also excellent.
What Is Pil Pil?
Pil pil is a Basque style of cooking in olive oil with garlic and chili, named after the bubbling sound of the oil. In Chile it is one of the most popular ways to prepare shellfish, from shrimp to clams and sea snails.
Benefits of Sea Snails
Sea snails are low in fat and rich in protein, and they provide vitamins of the B complex as well as minerals such as zinc and iodine, like most shellfish.
Did You Know?
Sea snails are marine gastropods, a huge and diverse group of mollusks defined by their spiral shell and adapted to an enormous range of habitats along the coast.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Shrimp in Pil Pil Sauce Recipe
- Chilean Trumulco Sea Snail Starter Recipe
- Chilean Spicy Limpets Recipe
- Chilean Steamed Mussels Recipe
