Prepared snails roasted with olive oil, garlic and herbs.
Caragols a la llauna belongs to the cooking traditions shared by Andorra and neighbouring Lleida. This home-oven adaptation starts with commercially cooked snails; it does not cover collecting or preparing live snails.
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Serves
- 4 starter
- Difficulty
- Easy
- Cuisine
- Andorran
The recipe
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Before you start
Prepare and measure the ingredients before cooking. Use the texture and temperature checks in the method as well as the estimated timing.
Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
- Metal roasting tray or shallow baking dish paid link
- Food thermometer paid link
- Snail picks, if using shells paid link
Method
Heat the oven to 200°C conventional. Drain the cooked snails thoroughly and pat dry. If using shells, follow the shell supplier’s cleaning instructions and place one snail in each shell.
Combine the oil, garlic, parsley, thyme and pepper. Add salt sparingly if the snails came in salted liquid.
Arrange shells opening-up in a snug metal tray and spoon in the seasoned oil. Alternatively, arrange the meat in a small shallow baking dish and coat with the oil.
Roast for 15–20 minutes, following any longer reheating directions on the packet, until thoroughly hot. Check the meat reaches 74°C. If desired, finish briefly under a hot grill while watching closely. Serve promptly with the optional allioli.
Chef’s notes
Use food-grade shells sold for cooking, not collected garden shells. Shelled meat needs a small dish so it stays coated with oil.
Tips and variations
A pinch of paprika can replace the thyme. This prepared-snail version differs from the live-snail procedure in the historical source.
Serve with
Provide snail picks if serving in shells. Bread is optional and adds wheat/gluten.
Storage
Best eaten immediately. Refrigerate leftovers promptly at 4°C or below and use within 1 day; reheat to 74°C. Refrigerate perishable food within 2 hours, or 1 hour when the surroundings exceed 32°C.
Nutrition per serving (estimated)
Nutrition has not been calculated. Values depend on the ingredients and serving size.
Allergens
Contains molluscs. Prepared allioli may contain egg and mustard. Check all labels.
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Questions
Can I use raw snails? No. This method is written only for commercially fully cooked edible snails.
Must I use shells? No. Use a small baking dish for the drained meat.
Sources and recipe context
Kitchen testing confirmed by Sixto Carreon on 3 November 2026. This is an editorial adaptation. Uses commercially cooked snails and specified home-oven quantities instead of the source’s live-snail preparation.
Visit Andorra: Caragols a la Llauna
FoodSafety.gov: safe minimum internal temperatures
The featured image was adapted from a licensed photograph using AI-assisted champagne-background and framing edits. It is not a Sixto kitchen-test photograph. The source shows roasted snails photographed in Bellpuig, Catalonia; it is a serving example of the shared dish. Photographer, licence and editing details are in Editorial Standards.
