Smoky Spanish Paella with Rabbit and Snails
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
For the Vegetables
For the Rice
For the Seasoning
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.
Simmer Base
Add garlic and paprika to the pan, cook briefly, then stir in the rice until it's well coated.
Simmer Paella
Pour warm stock over the rice and add saffron. Arrange rabbit pieces and snails on top.
Plating & Serving
Smoky Spanish Paella with Rabbit and Snails
Smoky Spanish Paella with Rabbit and Snails
Serve & Scoop
Serve the paella directly from the pan, allowing guests to scoop and enjoy a portion with socarrat.