Smoky Spanish Paella with Rabbit and Snails

Name: Smoky Spanish Paella with Rabbit and Snails
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: 1 rabbit; 12 snails; Salt and pepper; 1 red bell pepper; 1 green bell pepper; 2 ripe tomatoes; 150g green beans; 1 cup artichoke hearts; 2 cups Spanish bomba rice; 6 cups chicken stock; 1 tsp smoked paprika; A pinch of saffron threads; 3 tbsp olive oil; 4 cloves garlic; 1/2 tsp sweet paprika; 1/2 tsp rosemary; 2 tbsp chopped fresh parsley

A Traditional Valencian Delight

This authentic Spanish paella brings together tender rabbit, flavorful snails, and beautifully charred rice with a smoky flair.

3 h
6
Advanced

Ingredients

For the Protein

1 rabbit

chopped into 8 pieces

12 snails

cleaned and pre-cooked

Salt and pepper

to taste

For the Vegetables

1 red bell pepper

diced

1 green bell pepper

diced

2 ripe tomatoes

grated

150g green beans

trimmed

1 cup artichoke hearts

quartered

For the Rice

2 cups Spanish bomba rice

6 cups chicken stock

warmed

1 tsp smoked paprika

A pinch of saffron threads

3 tbsp olive oil

For the Seasoning

4 cloves garlic

minced

1/2 tsp sweet paprika

1/2 tsp rosemary

2 tbsp chopped fresh parsley

Preparation

Marinating the Rabbit and Snails

Season Rabbit

Season the rabbit pieces with salt and pepper.

Rest in Refrigerator

Place them in a bowl, cover, and let them rest in the refrigerator for 30 minutes.

Prep Snails

Toss the snails with a little olive oil, salt, and pepper. Set aside.

Preparing the Vegetables and Rice

Heat Oil

Heat olive oil in a large paella pan over medium-high heat.

Sauté Vegetables

Add red and green bell peppers and sauté until softened.

Add Remaining Veggies

Add grated tomatoes, green beans, artichokes, and smoked paprika. Cook until mixture thickens.

Ensure the stock is hot before adding to the pan to maintain temperature. Use a paella pan for even cooking and the perfect socarrat.

Cooking Process

Sear Protein

Sauté the marinated rabbit until golden brown; remove and set aside.

Timing: 15 min. Heat: Medium-High Heat.

Simmer Base

Add garlic and paprika to the pan, cook briefly, then stir in the rice until it's well coated.

Timing: 10 min. Heat: Low Heat.

Simmer Paella

Pour warm stock over the rice and add saffron. Arrange rabbit pieces and snails on top.

Timing: 45 min. Heat: Low Heat.

Plating & Serving