Cargols a la Llauna

Purge the live snails by keeping them in a ventilated container with no food for 3-5 days, rinsing them with water daily. This clears their digestive systems. On the final day, rinse them thoroughly several times until the water runs clear.

Make the aioli: crush the garlic cloves in a mortar with a pinch of salt until a smooth paste forms. Add the egg yolk and mix well. Very slowly drizzle in the olive oil while stirring constantly in one direction until a thick, creamy emulsion forms. Add lemon juice and adjust salt.

Preheat a metal baking sheet (llauna) on a grill or in an oven at 230°C (450°F). The sheet must be very hot before the snails are added to ensure quick, even cooking.

Arrange the snails opening-side-up on the hot metal sheet in a single layer. The heat from below will cook them while keeping them in their shells. Sprinkle generously with coarse sea salt.

Grill or roast for 15-20 minutes until the snails have retracted slightly and the edges are starting to sizzle. They should be tender when pierced with a toothpick and have a pleasant smoky aroma.

Remove from heat and season with freshly ground black pepper. Serve the snails directly on the hot metal sheet, accompanied by a large bowl of aioli for dipping.

To eat, use a toothpick or small fork to extract each snail from its shell, dip generously in the aioli, and eat in one bite. Provide plenty of napkins and finger bowls, as this is meant to be an interactive, hands-on experience.