Cargols a la Llauna (Andorran Snails)

Ingredients

• 2 lbs prepared land snails, cleaned
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 tsp smoked paprika
• 1/2 tsp chili flakes
• 2 tbsp chopped parsley
• 1 cup dry white wine
• Salt to taste
• Crusty bread for serving

Instructions

1. 1Rinse the prepared snails well and drain thoroughly.
2. 2Heat olive oil in a wide metal pan or tin and add the minced garlic, cooking gently until fragrant but not browned.
3. 3Stir in the smoked paprika and chili flakes and cook for a few seconds.
4. 4Add the snails to the pan, arranging them opening-side up if still in shells.
5. 5Pour the white wine over the snails and season with salt.
6. 6Place the pan over direct heat or under a broiler until the wine reduces and the snails are heated through and sizzling, about 15 to 20 minutes.
7. 7Sprinkle with chopped parsley just before serving.
8. 8Serve straight from the pan with crusty bread to soak up the garlicky sauce.

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