Cargols a la Llauna

Cargols a la Llauna is a classic Catalan dish originating from the region of Catalonia in Spain. Snails have been a staple in this Mediterranean area for centuries, with recipes dating back to ancient Roman times. This particular dish is named after the traditional method of cooking the snails in a flat metal dish or pan, known as "llauna." It is a celebrated delicacy, often enjoyed during local festivals and gatherings, and has become a symbol of Catalan culinary heritage.

Ingredients

• Snails - 1 kg
• Coarse salt - 500 g
• Black pepper - to taste
• Olive oil - 100 ml
• Garlic - 4 cloves
• Parsley - a handful
• Lemon - 1

Preparation

Preparing the Snails

Start by cleaning the snails. Rinse them thoroughly under cold running water to remove any dirt or impurities. Place the snails in a container filled with water and a generous amount of coarse salt. Allow them to soak for at least an hour while gently stirring occasionally. This step helps purge the snails and remove any remaining debris.

Seasoning

Drain and rinse the snails again. Place them in a large bowl and season with black pepper to taste. Drizzle the olive oil over the snails and give them a good toss to ensure they are evenly coated. The olive oil will add richness and help the seasoning stick to the snails.

Preparing the Cooking Dish

Traditionally, a "llauna," which is a shallow metal tray, is used for cooking this dish. If you do not have a llauna, you can use an oven-safe pan or dish. Spread the garlic, peeled and crushed, along with finely chopped parsley across the bottom of the tray. This mixture will infuse the snails with robust flavor as they cook.

Cooking Process

Roasting the Snails

Set your oven to 180°C (356°F) and let it preheat thoroughly. Once ready, place the tray of seasoned snails in the oven. Allow them to roast for about 25-30 minutes, checking occasionally to ensure even cooking. If necessary, stir the snails gently halfway through cooking. For precise timing, use a cooking timer to keep track.

Enhancing Flavors

As the snails roast, the aroma of garlic and parsley will fill your kitchen, tempting your senses. After about 20 minutes, squeeze fresh lemon juice over the snails to enhance their flavors and add a zesty brightness to the dish.

Serving and Enjoyment

Once the snails are beautifully roasted and golden, remove them from the oven. Cargols a la Llauna is best enjoyed hot off the tray. Serve immediately, providing forks or toothpicks for easy picking. Traditionally, this dish is accompanied by crusty bread to soak up the flavorful juices.To fully experience the cultural essence of Cargols a la Llauna, enjoy it with a side of aioli or romesco sauce and pair it with a local Catalan wine.

Whether it’s part of a festive celebration or a simple meal with friends, Cargols a la Llauna offers a delightful taste of Catalonia, capturing the region's rich culinary tradition in every savory bite.