Caragols

Common land snails, known as caragols in the Catalan dialect, are a highly appreciated gourmet delicacy in Spain, especially in Catalonia, Andalucía, and Valencia - regions where snails have long been wild-harvested and featured as a staple ingredient in traditional cuisine.

Some of the most common varieties of snails eaten in the country include the country snail or garden snail (Helix aspersa), and the vineyard snail (Helix pomatia), with the first being more commonly used.

Known as caracoles in Spanish, these soft-shelled mollusks are typically distinguished by a delicate and earthy flavor, and these days, they are also cultivated at special snail farms throughout the country. Once a seasonal delicacy, caragols can be prepared in various traditional ways including caragols a la llauna, caragols a la gormanda, and caragols in samfaina.

This beloved local mollusk is celebrated during the gastronomic event called L’Aplec del Caragol, held each May in the Catalan city of Lleida and featuring a wide range of snail specialties that are savored by a great number of locals and tourists.