Name: Snails on the llauna
Total time: 55 min
Yield: 4
Cuisine: española
Ingredients: 500 grams of snails of the Boves variety (it is the variety that is normally used for cooking); 4 cloves of garlic; Coarse salt; black or sweet pepper; Parsley; Olive oil

Snails a la llauna is a typical Catalan recipe that depending on the area of Catalonia is prepared in one way or another. There are variants of Lleida, Girona or Tarragona.

We can make it with tomato, with sauce or with aioli and we can cook it on the grill or in the oven. We can even use the Thermomix to prepare the accompanying sauce!

The variant that I bring today is the one that I have always cooked and the most typical of the Lleida region.

This recipe for baked snails with aioli is very easy to prepare and we only need snails (I recommend the Bové variant) and spices that we have at home such as salt, pepper or parsley.

An important part of the recipe is preparing a good aioli to accompany the poor snails. In case someone is cooking for the first time and does not know how to prepare this sauce based on garlic and oil (as the name itself indicates), we have left the steps to follow below the recipe for llauna snails.

How to make Lleida-style snails

To start preparing the recipe, we wash the snails. Normally the Bové variety is used. It is important that they have been fasting for a week before cooking them.
Next we take a tray or a grill (usually it was prepared on a tin container, hence the name of the dish) and we cover it all with coarse salt.
Add the snails to the tray face up and cover them with enough salt to prevent them from turning. We also add pepper on top of the snails so that they gain flavor.
We add a good splash of oil on top of the snails and put them in the oven at 180 ºC for approximately 20-25 minutes.
While we wait for them to bake, we take the garlic, peel it and chop it along with the parsley.
After 20-25 minutes, we take the tray or grill out of the oven and add the garlic and parsley preparation that we have just made to the snails. We add them back to the oven and wait 5 more minutes.
We take the snails out of the oven and serve them with aioli sauce. Next we explain how to make aioli the easy way.

How to prepare aioli to accompany the best snails

The snails recipe that we bring you today is the typical one that is cooked in Lleida. There are various accompaniments for this meal. There are people who prepare a vinaigrette based on garlic and pepper. Personally, I almost always accompany them with a good aioli sauce. You probably already know how to make this sauce. But in case anyone is confused or confused, we leave the recipe for the accompaniment below.

Preparation of the aioli accompaniment

We take a glass to blend and add the finely chopped garlic. We also add the egg, a little salt, a splash of olive oil and a little vinegar.
We take the mixer and sink it to the bottom of the mixture. We start to beat.
When it begins to emulsify, move the arm gently up and down until the mixture is homogeneous.
We now have the sauce to accompany our snail dish prepared!