Plump and earthy, these wild snails are collected by hand off of Mediterranean brush. They are a delectable vehicle for any sauce, retaining a delightful texture and deep savory notes. Already purged, par-cooked, and flash-frozen, they are ready to be prepared by poaching in an aromatic stock or simmering in a rich stew. The shells are left intact, as is customary in Spain, to preserve flavor and texture. Once cooked, top a paella with them, sautee with a sofrito and eat as an aperitivo, or slather generously with garlic butter and broil until irresistibly fragrant.