Wash and boil the snails until the "goo" or mucus comes up. Strain and boil them again in fresh water, adding the salt, pepper, some herbes de Provence and the whole chile.
Meanwhile, make the sauce. Cook the onion and 3 cloves garlic, stirring occasionally, until golden, then add the wine and simmer to reduce. Add the tomato sauce and tomatoes.
Add the chopped chorizo, Serrano ham and bay leaf and cook down for another 5 minutes.
Add the snails with their water (the 2nd boil- not the 1st boil) and cook for 20 minutes.
In a blender, whizz the almonds, hazelnuts and remaining clove garlic. Add the mixture to the pan. Season with the paprika and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Cal Boter, Barcelona, Spain