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- Snails with Aioli: Earthy Flavours in a Traditional Stewing Pot
Snails with Aioli: Earthy Flavours in a Traditional Stewing Pot
A classic Mallorcan dish combining tradition, local sausages and the most important ingredient: aioli.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Stews, soups and rices
Not Halal
Not Kosher
Not suitable for vegetarians
Not suitable for vegans
Mallorca
Main ingredients
(for 4 people)
- 75 cl. de Olive oil
- 1 unidad de Botifarró
- 1.5 kg. de Snails
- 1 unidad de Onion
- 3 unidad de Garlic clove
- 1 unidad de Chilli
- Fennel
- 2 unidad de Bay leaves
- 1 unidad de Ham bone
- 100 gr. de Pancetta
- 2 unidad de Potatoes
- 1 manojo de Rosemary
- Salt
- Sobrassada
- 2 unidad de Tomato
- Thyme
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 150 min
kcal per portion: 450 kcal
Difficulty:
Snails with aioli is one of the most iconic, most popular dishes of traditional Mallorcan cuisine. Combined with pancetta, classic Mallorcan sausages sobrassada and botifarró, aromatic herbs and a tasty sofrito as a base, this stew is a true reflection of the island. The final touch of aioli, served on the side, adds a creaminess and deep flavour that makes this dish so delicious, enjoyed especially during celebrations or family meals in autumn and winter.
Main ingredients (for 4 people):
1.5 kg frozen snails
1 onion
2 tomatoes
2 potatoes
100 g pancetta
1 botifarró sausage, sliced
1 pinch of sobrassada (to taste)
1 chilli
3 garlic cloves
2 bay leaves
1 bundle of aromatic herbs (e.g. rosemary, thyme, fennel)
1 ham bone
750 ml olive oil
Salt
Instructions (step by step):
Boil the snails:
Boil the snails in plenty of water with the bay leaves and salt over a low heat until tender.
Drain and wash in cold water to clean them thoroughly.
Return to a boil:
Return the snails to the pot with the ham bone, herbs, quartered potatoes and water to cover them.
Cook together for a further 10–15 minutes.
Prepare the sofrito (sauce base):
In a frying pan with oil, brown the chopped pancetta. Set aside.
In the same oil, add the chopped onion, garlic, grated tomato and chilli. Cook slowly until the sofrito is well combined.
Add the pancetta back to the pan, together with the slices of botifarró and a few pieces of sobrassada (to taste). Cook for a further 2 minutes.
Bring the flavours together:
Pour all the sofrito over the pot of snails.
Simmer over low heat for a further 5 minutes. The potato should start to break down, helping to thicken the stock slightly.
Serve:
Serve hot in a clay pot and don’t forget to serve with a generous amount of homemade aioli.
How to Best Enjoy Snails with Aioli:
This dish is perfect for winter meals or local holidays, and is especially best served in good company with nice bread for dipping.
Traditional tip: After the boiling stage, many recipes call for adding a mixture of fried bread, garlic and parsley to give more body and aroma to the stew.
Dish Variants:
Add an extra bite: Add fried bread, crushed almonds and parsley to enrich the stock.
Spicy version: Add more chilli or a little hot paprika.
Touch of citrus: Add a few drops of lemon to the aioli for extra freshness and balance.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands.
Preparation
- Boil the snails: Boil the snails in plenty of water with the bay leaves and salt over a low heat until tender. Drain and wash in cold water to clean them thoroughly.
- Return to a boil: Return the snails to the pot with the ham bone, herbs, quartered potatoes and water to cover them. Cook together for a further 10–15 minutes.
- Prepare the sofrito (sauce base): In a frying pan with oil, brown the chopped pancetta. Set aside. In the same oil, add the chopped onion, garlic, grated tomato and chilli. Cook slowly until the sofrito is well combined. Add the pancetta back to the pan, together with the slices of botifarró and a few pieces of sobrassada (to taste). Cook for a further 2 minutes.
- Bring the flavours together: Pour all the sofrito over the pot of snails. Simmer over low heat for a further 5 minutes. The potato should start to break down, helping to thicken the stock slightly.
- Serve: Serve hot in a clay pot and don’t forget to serve with a generous amount of homemade aioli.
