Caracoles a la llauna (tray-roasted snails)
Snails roasted mouth-up on a tin tray with salt and pepper and served with allioli: Lleida’s great festival is the Aplec del Caragol.
Ingredients
- 1 kg purged, cleaned snails
- Coarse salt and black pepper
- Olive oil
- Allioli to serve
How to make it at home
- Wash the snails well and dry them.
- Arrange them mouth-up on a baking tray, packed closely together.
- Sprinkle salt and pepper into each one and roast them at 220 °C for about 15 minutes.
- Drizzle them with oil and roast for 10 minutes more.
- Serve them on the tray with allioli.
The trick: Don’t let them tip over: keeping the opening facing up holds in the salt and the juices.