How to cook snails: The traditional recipe from Lleida

Every year, thousands of people gather in Lleida for the Aplec del Caragol, a vibrant festival dedicated to the art of snail eating. 

Among the many dishes on the menu, the highlight is undoubtedly 'Cargols a la llauna', the most traditional snail dish of the region. 

Josep Maria, a member of the Ordre del Caragol Colla, explains the simplicity behind this popular dish. 

"Cooking 'cargols a la llauna' is very simple," he says. "First, you have to clean the snails while they are dry, not wet. This preserves their texture and flavor."

Preparation involves placing the snails on a 'llauna' - a traditional metal baking tray, although you can also use a regular oven tray. 

"Place the snails face up, with a base of salt underneath and more salt sprinkled on top," Josep Maria advises. 

The next step is to drizzle the snails with olive oil and season them with black pepper.

The key to 'Cargols a la llauna' lies in the way they are cooked. 

"They are cooked over a flame, such as a barbecue, campfire or any kind of open fire," says Josep Maria. 

The cooking time is relatively short, about 10 to 12 minutes for the snails to be ready. Once cooked, the snails are served hot, straight from the tray. 

They can be eaten as they are or, for those who prefer a little more flavor, with a side of allioli - a traditional garlic and olive oil sauce.

This simple but delicious dish represents the essence of Lleida's culinary tradition.

If you can't make it to the Aplec del Caragol, bring the festival home by trying it yourself!