• 150gr per person
  • 2 medium sized chopped onions
  • Salt and pepper
  • 3 cloves of minced garlic
  • 2 chopped carrots
  • 1 ¼ cup of white wine
  • 1 chopped celery stick
  • 1 deseeded and chopped green pepper
  • A can of tomato polpa
  • 2 spoons of lemon juice
  • A pinch of marjoram, rosemary, thyme and basil
  • Worcestershire sauce (optional)

For the Arjoli
  • 150gr tuna
  • 350gr tomato paste
  • 1 medium sized chopped onion
  • 3 cloves of minced garlic
  • A handful of chopped mint and parsley
  • 200gr breadcrumbs
  • 4 spoons of capers and chopped olives
  • 5 anchovy fillets or use anchovy paste
  • Olive oil


First of all rinse the snails well. Then put them in a large pot and fill it with more water than there are snails. Insert the celery and stick, pepper and carrots with them. Let everything cook for 20 minutes. Meanwhile fry the onions, garlic, lemon juice, wine and after a few minutes insert the polpa, a pinch of Worcestershire sauce and the herbs. Sprinkle also some salt and pepper. Now place the onion mixture into the pot and let them simmer for 10 more minutes. In the mean time prepare the Arjoli by mixing all its ingredients together, you can even use a blender if you prefer. Then you can place the snails in one plate and the Arjoli on another so everyone can take as much as they want

This will involve some work if you’re preparing the snails without buying them ready made as there’s a certain process behind them.