What are some popular side dishes that accompany snails in Mallorcan cuisine?

In Mallorcan cuisine, snails, particularly the dish known as "escargots," are often accompanied by various popular side dishes that enhance their flavor and create a well-rounded meal. One favored accompaniment is "allioli," a garlic mayonnaise made from olive oil, garlic, and sometimes egg yolk, which provides a rich and creamy texture. Another common side dish is "sobrasada," a spreadable cured sausage made from ground pork, paprika, and spices, offering a spicy and savory counterpoint to the snails.

Additionally, "pa amb oli," a rustic bread drizzled with olive oil and topped with tomatoes, is frequently served alongside. It acts as a light and refreshing contrast to the richness of the snails. Other side dishes may include sautéed vegetables or potatoes, often seasoned with local herbs like rosemary or thyme, to complement the dish. These accompaniments are integral to creating a delightful culinary experience that showcases the unique flavors of Mallorcan cuisine.