Spanish Snails

Ingredients:
2 dozen snails
a finely chopped green bell pepper
2 ripe tomatoes, peeled, deseeded, and finely chopped
garlic to taste (10-30 g is normal)
50 g butter
cayenne pepper, thyme
salt

Method:
Mix butter, bell pepper, tomatoes and crushed garlic until a smooth paste is obtained, then add spices as desired (but remember, the cayenne pepper is essential!). Take four or two ovenproof snail plates (depending on whether they are for 6 or twelve snails each), put one snail in each hole and on top of the snail the buttery paste. Cook in a preheated oven at 250 oC until the butter is bubbling and the vegetables are beginning to turn brownish.