Snails with dried tomatoes and rosemary

Ramon Brunsó.

If you like snails with tomato sauce, but with a different twist, this is the recipe for you.

In order to prepare the snails with dried tomato and rosemary, we need the following seasonings:

  • A 400 g bag of refrigerated cooked snails or a 400 g jar of canned snails.
  • Dried canned tomato with oil and rosemary (you can find it in any supermarket)
  • Extra Virgin Olive Oil (OOVE)
  • A little salt, pepper and cayenne pepper to taste.


  • First of all, cut the tinned dried tomato into small pieces.
  • Next, pour a small amount of EVOO in a frying pan. We recommend heating it to medium heat (6-7).
  • Once the oil is hot, add the cooked snails to brown them.
  • With the snails in the frying pan, add the previously chopped tinned tomato and continue cooking, mixing everything well.

Once all the steps have been followed, the snails are ready to serve and enjoy!