Happy Friday my friends, yesterday I published one of my signature recipes. Here's another one, with the same premise, avant-garde technique, and original ingredients, with unique cooking techniques completely authored by the chef. In this case it is mine (Jesús Patiño). PICKLED SNAIL (BOTUTO) Botuto: It is one of the largest species of marine snails in the Caribbean Sea, reaching up to 40 cm in length; weighs about 3 kg. Ingredients: 1 large onion 2 green bell peppers 5 cloves of garlic peppercorns 1 cup of oil 2 cups of vinegar 150 g of olives 2 or 3 large botutos snails Salt Boil the snails very well, at least one hour, clean them very well and cut them into slices. Reserve In a large pot place the oil over medium heat, the onions and paprika in julienne strips, add the sliced ​​garlic. After five minutes place the snail, olives and pepper. Add salt to taste and let confit about 15 minutes. Let cool for an hour and serve. If you place it in the fridge from one day to the next, much better.