Escargot.  How often do you see these?  Believe it or not, the classic paella Valencia has chicken, rosemary and snails.  Why?  Because paella was originally a dish made by field hands, and the snails grew on the rosemary they picked.  For the most authentic paella (though there is debate!), you can almost relive the origins by cooking your paella outside, over an open fire, with just chicken, rosemary, snails and rice.  Try it at your next beach party or bar-b-que.  Of course, these can be enjoyed in the more traditional (although French) method, with garlic and herb butter. Jar 1 kg, net 660 gr.

ROSARA Natural Escargot in brine

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