Catalan-Style Snails on the Tin Sheet

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Catalan-Style Snails on the Tin Sheet is a rustic specialty from Tarragona, where snails are sizzled on a flat tin platter with a fiery garlic and ñora pepper sauce. Traditionally cooked over open coals, this dish is a beloved tapa with deep, smoky flavors balanced by fresh parsley and good olive oil. Serve with toothpicks, crusty bread, and a glass of cold vermouth for an authentic Catalan experience.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 18 gFat
• 3 gSaturated Fat
• 11 gCarbs
• 2 gFiber
• 1 gSugar
• 17 gProtein
• 520 mgSodium
• 310 mgPotassium
• 95 mgCalcium
• 6 mgIron
• 9 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the snails

• 24 pre-cooked snails (canned or par-boiled)
• 2 tbsp extra-virgin olive oil
• 1/2 tsp fine sea salt

For the spicy sauce

• 3 dried ñora peppers
• 2 dried guindilla chilies
• 5 garlic cloves
• 1/4 cup chopped flat-leaf parsley
• 1/3 cup extra-virgin olive oil
• 1 tbsp dry white wine
• 1/2 tsp sweet smoked paprika

For finishing

• 2 tbsp fine breadcrumbs
• 1 tbsp chopped flat-leaf parsley
• Lemon wedges for serving

Directions

1. Soak the ñora peppers and guindilla chilies in hot water for 20 minutes; drain, reserving 2 tablespoons of the soaking liquid, then split open and scrape out the soft flesh, discarding stems and seeds.
2. In a mortar or small food processor, combine the ñora and chili flesh with garlic, parsley, olive oil, white wine, smoked paprika, and the reserved soaking liquid; blend into a smooth, thick sauce and season with salt.
3. Place a large rimless tin sheet (or heavy oven-safe flat tray) directly on a stovetop burner over high heat for 3 minutes, or set it on the highest rack under the broiler until very hot.
4. Toss the snails with olive oil and salt, then arrange them shell-side down (or cut-side up if using canned snails) on the hot tin in a single layer; you should hear an immediate sizzle.
5. Spoon the spicy sauce generously over each snail, then sprinkle evenly with breadcrumbs and return to the heat (or broiler) for 4-5 minutes until the sauce bubbles vigorously and the breadcrumbs turn golden brown.
6. Scatter the chopped parsley over the top and serve the tin sheet directly on a wooden board with lemon wedges and plenty of crusty bread to mop up the sauce.

Cook’s Notes

• If authentic pre-cooked Catalan snails are unavailable, two 12-oz cans of French escargots (drained) make a fine substitute and are widely available in gourmet shops.
• For the most authentic flavor, finish the snails over a charcoal grill rather than on the stovetop, placing the tin directly on the grate.
• Serve with 'picoteo' items like olives, anchovies, and Manchego cheese to recreate a true Catalan tapas spread.
• Adjust the number of guindilla chilies to taste—traditional preparations range from mildly piquant to assertively hot.
• Always bring the tin sheet to a true sizzle before adding the snails; this is the hallmark of a true 'cargols a la llauna' and seals in the smoky flavor.

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