Place a large pot or casserole filled with salted water over high heat and when it boils add the snails. Bring back again to a boil and then simmer with the lid askew on top, for 20’, while cleaning any scum/foam created.

Place the snails in a coriander and wash thoroughly under running water.

In the same pot/casserole we add the oil and place on low heat. Add the onions and sauté until they soften, about 5’. Return the snails to the pot, increase the heat to medium/high and give them a good stir. Immediately deglaze with the wine and allow for the alcohol to evaporate and for the wine to reduce a bit.

Add the tomato paste and stir well so that it cooks a bit, for about 1’, and add the diced tomatoes, bay leaves, coriander and the lemon juice and 300ml of water. Reduce the heat, place the lid on and cook for about 45’ while stirring occasionally. If needed add a bit more water.

2’ before taking off the heat, we add the parsley, season with the salt and pepper and give it a good stir.