Cargols a la Llauna d'Andorra

Cargols a la Llauna d'Andorra is a Pyrenean classic centered on humble yet celebrated snails roasted on a flat metal tray, the llauna. In mountain taverns and family homes, the dish brings people together around a hot tin set at the table, with smoky aromas, a drizzle of countryside flavors, and dipping sauces that make the experience interactive and festive. The method is straightforward: align the snails upright so their juices stay inside, season simply, roast until bubbling, and enjoy with a bright dressing or a rustic allioli. What follows captures an Andorran-leaning approach that keeps the soul of the dish intact while remaining practical for home cooks.

Ingredients

• 2 to 2.5 lb snails, purged and cleaned
• 1.5 tablespoons coarse salt, divided
• 1 teaspoon black pepper
• 4 tablespoons olive oil, plus more for finishing
• 4 cloves garlic, minced (divided for dressing and optional allioli)
• 2 tablespoons chopped parsley
• 1 lemon, cut into wedges (and a little juice for dressing)
• 1 tablespoon vinegar (wine or cider style)
• 1 teaspoon sweet paprika (optional, for dressing)
• Crusty bread, for serving

Preparation

1. Rinse the snails under cool water. If needed, rub gently with a little coarse salt and a splash of vinegar, then rinse again and drain thoroughly.
2. Set an oven rack in the upper third and preheat to 220°C (about 425°F). Place a sturdy metal tray or llauna in the oven as it heats so it’s hot when the snails go in.
3. Carefully remove the hot tray, arrange the snails open-side up in a tight single layer, and season with a pinch of coarse salt and the black pepper. Drizzle evenly with the olive oil.
4. Roast until the shells glisten and the juices at the openings bubble actively, about 20–25 minutes.
5. While the tray roasts, make a quick dressing: in a small bowl, combine half of the minced garlic, the chopped parsley, 2 tablespoons olive oil, the vinegar, a squeeze of lemon, a pinch of coarse salt, and the optional paprika. Stir until emulsified.
6. Remove the tray, spoon a little of the dressing over the snails, and return to the oven to brown further or briefly broil for 3–5 minutes, just until lightly crisp at the rims.
7. Let the tray rest for 5 minutes so the juices settle. Finish with a light thread of olive oil and a final pinch of coarse salt if desired.

Allioli (optional, traditional accompaniment)

Allioli Ingredients

• 2 cloves garlic
• 6–8 tablespoons olive oil
• Pinch of coarse salt
• Few drops lemon

Allioli Method

1. Pound the garlic with a pinch of coarse salt in a mortar until very smooth.
2. While stirring constantly, drizzle in the olive oil a few drops at a time to form a thick emulsion. Patience is key.
3. Brighten with a few drops of lemon. Adjust thickness with a touch more olive oil if needed.

How to Serve and Enjoy

Bring the sizzling llauna to the table on a trivet. Offer the remaining dressing, the optional allioli, wedges of lemon, and plenty of bread. Use toothpicks to coax out each tender morsel, dab in allioli or dressing, and chase with a bite of bread. A final squeeze of lemon over the tray brightens everything. The interplay of the roasted snails, the perfume of garlic and parsley, the lift of vinegar and lemon, and the warmth of paprika makes every bite balanced and satisfying.

Tips and Variations

• Heat level: Swap sweet paprika for hot paprika to add a gentle kick.
• Sauce balance: If the dressing tastes sharp, round it with an extra spoon of olive oil or a pinch more coarse salt.
• Simple finish: Purists often skip the dressing and serve only with olive oil, coarse salt, and a side of allioli made with plenty of garlic.
• Herb shift: Add extra chopped parsley at the end for a greener, fresher finish.
• Peppery edge: A touch more black pepper just before serving adds aromatic lift without overwhelming the delicate snails.

Make-Ahead, Leftovers, and Storage

You can prepare the dressing and the allioli a few hours ahead; keep them chilled and covered. Leftover snails can be gently rewarmed in the oven, covered with a thin film of olive oil to prevent drying. Serve again with fresh bread and a squeeze of lemon. For best quality, enjoy within a day.

FAQ

Can I use pre-cooked or canned snails?

Yes. Rinse the snails, pat dry, then proceed with seasoning using coarse salt, black pepper, and olive oil. Roast briefly to heat through and finish as directed with dressing or allioli.

Can I cook them on a grill?

Absolutely. Set the llauna over medium-high heat, cover the grill, and cook until bubbling, usually 10–12 minutes, then add dressing and give them a short, hot finish.

Troubleshooting

• If the allioli loosens, continue whisking in a few drops of olive oil slowly, or start a fresh clove of mashed garlic and gradually incorporate the split mixture into it.
• If the tray looks dry, add a thread of olive oil during roasting to keep the snails succulent.

Notes on Tradition

In Andorra, Cargols a la Llauna leans into simplicity: pristine snails, a lick of olive oil, seasoning with coarse salt and black pepper, and convivial dipping—often allioli rich with garlic. The optional dressing of parsley, vinegar, lemon, and paprika reflects common Pyrenean pantry flavors and complements the roasted character without masking it.