In Seville there are many ways to know that spring has arrived: from Holy Week to the April Fair, with its lanterns and flamenco dresses. However, I know that the good weather is here when the first “there are snails” signs start to appear in the bars. For me, that is the real starting signal.
Eating snails is not just sitting down to eat. It is an improvised plan that always turns out well. All it takes is a quick message – let's go get some snails? – and the answer is a resounding yes. It is the fact of gathering at a high table, with that unmistakable smell of spicy broth that permeates everything. There is no rush or protocol. The atmosphere is filled with conversation, laughter and that small ritual of skillfully removing the snail, as we have been doing all our lives.
Other days, however, after a long day, the perfect plan is to order snails at the bar closest to home and enjoy them in the tranquility of the living room while watching a Netflix series. It may seem simple, but the enjoyment is maximum.
A symbol of tradition
For me, snails have a deeper meaning, which goes far beyond sitting down to eat them at home or at the bar. Without a doubt, they are a direct connection with my childhood.
I clearly remember my grandmother in the kitchen, preparing snails as if she were carrying out a ritual inherited from generations. There was something almost solemn in the way he cleaned them, in how he tasted the broth and added spices without having to measure, always getting it just right.
I watched her with curiosity, without understanding the process, but knowing that it would remain engraved in my memory forever. The characteristic smell filled the entire house and came as a warning that something good was coming. In the end, it came down to sharing them as a family.
Currently, my aunt continues to prepare them at home and, if my cousin or another family member has not been able to enjoy them, since it is a delicacy for all of us, she keeps them in the freezer. When the time comes to eat them, they maintain all their properties and seem freshly made.
At my first communion there were also snails. It was a way to keep that spring tradition alive and all the guests received it with enthusiasm, knowing that it is one of the best plans when the month of April arrives.
In fact, when it comes to preparing snails, better than any YouTube tutorial, the influencer Isabel María in this TikTok video shows what should be done so that they are very rich. Although we must not forget that it is a complicated task.
@isabelmariapv SNAIL RECIPE the season has arrived oleeeeee do you like them??? #snails #andalucia #recipes #food
♬ original sound – Isabel María ✨
Different types of snails
The most popular are the broth ones. They are the ones that mark the beginning of the season and the ones that never fail. However, there are also the whitecaps that are larger. These are usually served in sauce and accompanied by a loaf of bread. Each person and each bar as an institution prepares them differently.
For several years now, a gastronomic festival has been held in Seville around this spring dish. This event takes place on the river bank, allowing you to enjoy the views and the dish in equal measure. In this space are concentrated different establishments that stand out for their snails, although they also have other legendary recipes such as aliñás potatoes.
So spring in Seville can have a thousand faces, but mine always tastes of spicy broth and beautiful memories. And, although the city is filled with plans and celebrations, I will continue waiting for that first “there are snails.”
