A estes altures, comptar-vos que tradicionalment el mar Mediterrani ha abastit les nostres taules de grans plats, no és cap novetat. Hui parlarem de uns dels mes senzills: dels caragols de marEls més populars són els caragols de punxa (murex brandaris), tambe cridats “cañáilles”, el caragolí o bigaro (Littorina littorea) i el caragol tinter (Hexaplex trunculus o trunculariopsis trunculus)” més verdós que el de punxa i amb el seu interior mes ataronjat. Tots ells són habitualment consumits com a aperitiu encara que no es extrany que apareguen en paelles, plats d'arròs o algun altre plat mariner.
Començarem per els de punxa.
Viuen en fons d'arena i fang pròxims a la costa i normalment són les barques de bou les que solen agafar-los, pero pot ser que s’enganxen tambe en les xarxes del trasmall
Per a 4 persones haurem d'aprovisionar-nos de:
1 kg caragols de punxa
2 fulles de llorer
Aigua (si és possible de mar)
1 llima (opcional)
Sal
Donat l'hàbitat on es troben solen tindre fang per dins, per tant és recomanable que en una platera amb abundant aigua els remogueu bé i canvieu esta varies vegades fins que la vegeu neta. Reviseu-los un a un i tirar els que estan buits o rebutjos ja que si hi ha algun que no estiga bé, solta de seguida un olor desagradable quan els bullim. Per ultim, vos recomane que els deixeu, almenys, una hora abans amb aigua freda i sal a fi que acaben de soltar el que hi haja dins. És hora de posar-los a bullir. Jo els pose en aigua de mar junt amb dos fulles de llorer i espere que alse al bull. Des d'eixe moment comptar uns 10 minuts si no són molt grans. Per a aquells que tinguen complicat aconseguir aigua de mar, el millor és bullir-los amb aigua i agregar abundant sal (almenys 2 cullerades rases per litre d'aigua utilitzada). Quan han transcorregut els 10 minuts, passar-los de seguida per aigua freda (o per gel) per a detindre el procés de cocció.
Una vegada freds, col·locar-los al plat, adornar amb la llima i llest per a menjar.
Nota. Hi ha qui els tira quan l'aigua està ja bullint però jo no ho recomane, especialment si estan vius, ja que la carn es contrau i després queda més dura. També hi ha detractors del llorer i diuen que preferixen el sabor pur dels caragols. Ja sabeù aixo de que sobre gustos.........
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