Caragols a la llauna (baked and fried snails)

The proximity of the province of Lleida in Catalonia has brought some traditional recipes and dishes with a lot of character to the Principality's cuisine. Caragols a la llauna (snails baked and fried) is a clear example.

The snails used in this recipe are the common species, known in Andorra and the surrounding area as bover snails.  It is a medium-sized snail that can be cooked in many ways: grilled, baked, in sauce with fried vegetables, with a vinaigrette and more. Whatever the cooking method, it is delicious when done right.

Caragols a la llauna are cooked in aluminium tins over hot coals or in the oven, seasoned to taste with spices such as paprika, thyme, rosemary, oregano, pepper, parsley, garlic, marjoram and salt. These seasonings enhance the flavour of the snails, which are eaten straight from the shell. This tasty traditional dish is often served in restaurants and traditional Andorran bordes (farmhouses) and is perfect for snacking and sharing at lunch or dinner.

Ingredients to prepare caragols a la llauna:

- 2 kg of bover snails
- Bay leaf, thyme, mint and pepper when boiling
- Olive oil, black pepper and salt when grilled

Method for 6 people: 

Before boiling the snails, do not feed them for a week so that they cleanse themselves internally, and add flour from time to time. Before cooking, wash them several times and change the water frequently. Once clean, place them in a pot of cold water, to boil them with their heads outside the shell. When they have been boiled for about 5 minutes, add spices such as bay leaf, thyme, mint and pepper and leave them to boil for another 30 minutes. Once boiled, they are ready to be cooked on the grill or in the oven. 

Baking
To bake the snails in the oven, preheat it to 180ºC. While the oven is heating up, salt the snails with fine salt both inside and outside the shell. When the oven is at the right temperature, place the snails on a baking tray and put it in the oven. After 5 minutes, remove them to add black pepper and a little more oil. Return to the oven and cook until the snail meat is roasted or golden brown. If you want them crispier, you can grill them for a few more minutes.

Grilling
Place the snails face up and close together in a baking tray designed for snails. Place the tray on the grill and cook over a low heat. When the snails have come out of their shells, turn up the heat to cook them more intensely for about 5 minutes. Then drizzle with oil, add salt and pepper inside and outside the snails and cook for another 5 minutes. Finally, brown them in the oven until they are nicely toasted. Now all that's left is to serve and enjoy them with a vinaigrette and aioli, paired with a nice cut of meat and a good wine.