In Seville, spring heralds the arrival of caracoles, a beloved local dish. Unlike the larger French escargot, these snails are smaller and are typically served straight from their shells.
Caracoles are a staple in many tapas bars across the city, each offering its own twist on this traditional dish. Locals often have their preferred spots for enjoying this seasonal delicacy.
As the season progresses, the popularity of caracoles continues to grow, making it a significant part of Seville's culinary culture during the spring months.