Ingredients For 4 people (as an appetizer or tapas): 1–1.5 kg snails (preferably bover variety, already purged) Coarse salt (for the base of the tin) Fine salt Ground black pepper Extra virgin olive oil Optional for seasoning (toward the end of cooking): 1 head of garlic A generous bunch of fresh parsley A pinch of chili or spicy red pepper (if you like heat) A splash of cognac or brandy (optional) Required tools: Special snail tin or metal oven tray, long tongs (if grilling), mortar Preparation time: Pre-preparation (purging): Snails must be purged (fasted) for at least one week prior Cleaning (optional): 5–10 minutes Cooking: 15–25 minutes Difficulty: Low–medium (the main challenge lies in handling the snails and achieving the right cooking point) Steps to follow First, ensure the snails are well-purged. Outer shell cleaning is optional: some prefer to cook them directly to preserve their natural “slime,” while others rinse them lightly to remove dirt or impurities from the shells without fully submerging them. Prepare the tin. If not using a special snail tin with indentations, cover the bottom of a metal tray with a generous layer of coarse salt. This will help stabilize the snails and distribute heat.Place the snails on the coarse salt (or in the tin’s indentations) with the opening facing up, packed closely to prevent them from tipping during cooking. Season the snails: Sprinkle generously with fine salt and ground black pepper, then drizzle with a good amount of extra virgin olive oil. Cooking: Oven: Preheat the oven to 200–220°C with heat from top and bottom (activate the grill for the last few minutes if available). Place the tin in the oven and cook for 10–15 minutes. Grill: Place the tin over wood or charcoal embers at a height that provides intense but not direct heat to avoid burning. Cooking will be faster, about 8–12 minutes. Halfway through cooking (after 7–10 minutes), you can briefly remove the tin and add an optional seasoning: A classic choice is a mixture of minced garlic and parsley with extra olive oil, spread over the snails. You can also add a splash of cognac or chili at this point. Return the tin to the oven or grill and continue cooking for another 5–10 minutes, or until the snails are golden and their meat is cooked and tender. Serve the snails immediately, piping hot, in the same cooking tin. Presentation and recommended dressings Snails a la llauna are served at the table in the cooking tin itself. This is a hands-on dish, eaten with toothpicks or small forks designed for extracting snail meat. The quintessential accompaniment is homemade aioli. A light vinaigrette or toasted country bread for soaking up the cooking juices is also popular. Other related recipes Rabbit with snails Tuna tripe stew with snails Bread with tomato and anchovies Cod esqueixada