Cargols a la llauna
A traditional Catalonian delicacy featuring grilled snails flambéed with brandy, perfect for adventurous eaters.
Embark on a flavorful journey into Spanish cuisine with "Cargols a la llauna," a traditional delicacy from Catalonia. This communal dish brings together the rustic charm of outdoor grilling with the rich, briny essence of snails enhanced by the dramatic flair of a brandy flambé. Perfect as a main course or a hearty appetizer, it's a must-try for adventurous food lovers seeking an authentic taste of Spain.
Ingredients
🐌 1 kg live snails Caracoles
💧 Water for cleaning
🧂 Salt used generously for cleaning and seasoning Standard kitchen salt shaker with a blue lid
🌶️ Black Pepper ground Ducros
🛢️ Oil spray blue spray can visible
🥃 Brandy a generous splash Fundador
🧄 Alioli sauce recommended for serving
Instructions
1- Clean the Snails:
- In a stainless steel kitchen sink, pour in 1 kg of live snails.
- Fill the sink with water and gently mix the snails using your hands.
- Drain the water, sprinkle a generous amount of salt over the snails, and mix vigorously to encourage slime release.
- Rinse the snails thoroughly under running water, scrubbing to remove all traces of slime and salt.
2- Prepare the Grilling Tray:
- Lightly spray a grill-safe metal tray (plancha) with oil.
- Liberally season the greased tray with salt and ground black pepper.
3- Arrange and Season the Snails:
- Carefully arrange the cleaned snails on the seasoned tray, shell-side down in a single layer.
- Sprinkle additional salt and ground black pepper over the snails.
4- Grill the Snails:
- Place the tray of snails on a preheated charcoal grill over low heat and cook for 16 minutes.
- Gently tap the snails with metal tongs during the initial grilling to encourage them to retract into their shells.
- Rotate the tray periodically to ensure even cooking.
5- Flambé with Brandy:
- After grilling, pour a generous splash of brandy over the hot snails.
- Allow the alcohol to ignite, creating flames to infuse flavor.
6- Rest the Snails:
- Move the tray to a cooler spot on the grill or remove it from direct heat.
- Place a wooden board directly on top of the snails, followed by a grill rack to gently press down.
- Let the snails rest for 2 minutes.
7- Serve:
- Serve the snails hot, directly from the metal tray, alongside alioli, fresh bread, and potato chips.
Prep Time: 10-15 minutes
Cook Time: 16 minutes
Total Time: Approximately 30-33 minutes
Servings: 4-6
Equipment:
- Kitchen Sink and Faucet
- Metal Grilling Tray (Plancha)
- Charcoal Grill/Barbecue Built-in outdoor brick structure
- Metal Kitchen Tongs
- Salt Shaker
- Pepper Grinder Ducros
- Wooden Board
- Grill Rack
Cooking Tips
- Removing slime is crucial for cleaning; repeat salting and rinsing as needed.
- Tapping the snails during grilling prevents them from escaping.
- Rotate the tray for consistent heat exposure.
- Brandy flambé not only offers flavors but also an impressive tableside presentation.
- Allowing snails to rest ensures tenderness and flavor.
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Nuria en la cocina: https://www.youtube.com/@nuriaenlacocina3810
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