Cargols a la Llauna (Andorran Snails)
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The Tale of Cargols a la Llauna (Andorran Snails)
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Cargols a la llauna, snails cooked in a tin over an open flame, reflects Andorra's shared Catalan culinary heritage with neighboring Catalonia, where gathering and cooking snails after rain has long been a rural mountain tradition. The "llauna," or tin, gives the dish both its name and rustic character.
Ingredients
Scale:· 4 servings
- 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
- 1Rinse the prepared snails well and drain thoroughly.
- 2Heat olive oil in a wide metal pan or tin and add the minced garlic, cooking gently until fragrant but not browned.
- 3Stir in the smoked paprika and chili flakes and cook for a few seconds.
- 4Add the snails to the pan, arranging them opening-side up if still in shells.
- 5Pour the white wine over the snails and season with salt.
- 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.
- 7Sprinkle with chopped parsley just before serving.
- 8Serve straight from the pan with crusty bread to soak up the garlicky sauce.
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