Entree: Andorra – Cargols a la Llauna (Catalan-style roasted snails baked on a hot tin with garlic, parsley, and oil)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 18 min

Additional 1 min

Total 30 min

Ingredients

- 2 lb (900 g) garden snails, cooked and in shells
- 6 tbsp (90 ml) extra-virgin olive oil
- 4 tbsp (60 g) unsalted butter, softened
- 6 cloves (18 g) garlic, minced
- 1 cup (30 g) flat-leaf parsley, finely chopped
- 1 tsp (2 g) sweet paprika
- 1 tbsp (18 g) coarse sea salt, plus extra for tray
- 1/4 cup (60 ml) dry white wine (optional)
- Freshly ground black pepper, to taste
- 1 lemon, cut into wedges, for serving

Instructions

1. Prepare snails and dressing: If using refrigerated cooked snails, rinse in cold water and drain. In a bowl, mash together the butter, olive oil, minced garlic, chopped parsley, paprika, 1 tbsp coarse salt, and a few grinds of black pepper until a loose paste forms. Stir in the white wine if using.
2. Preheat oven to 475°F (245°C) and place a shallow metal baking tray (llauna) or rimmed baking sheet in the oven to heat for 10 minutes. Remove the hot tray, scatter a thin layer of coarse salt across the surface to make a base, arrange the snails in their shells on the salt so they sit level, and spoon a generous amount of the garlic-parsley dressing over each snail so the shell openings are mostly filled.
3. Roast: Return the tray to the oven and roast for 15–18 minutes, until the dressing is bubbling and edges are lightly browned and fragrant. If the dressing begins to darken too quickly, reduce temperature to 425°F (220°C) and continue until heated through.
4. Finish and serve: Remove from oven, let rest 1 minute, then serve immediately with lemon wedges for squeezing. Traditional accompaniment is crusty bread to mop up the juices.