Main Course · Dinner · Spanish ·

Smoky Spanish Paella with Rabbit and Snails

Name: Smoky Spanish Paella with Rabbit and Snails
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 1 rabbit, chopped into 8 pieces; 12 snails, cleaned and pre-cooked; Salt and pepper, to taste; 1 red bell pepper, diced; 1 green bell pepper, diced; 2 ripe tomatoes, grated; 150g green beans, trimmed; 1 cup artichoke hearts, quartered; 2 cups Spanish bomba rice; 6 cups chicken stock, warmed; 1 tsp smoked paprika; A pinch of saffron threads; 3 tbsp olive oil; 4 cloves garlic, minced; 1/2 tsp sweet paprika; 1/2 tsp rosemary; 2 tbsp chopped fresh parsley

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

4.8(0 reviews)

·By Troy·September 14, 2025

Smoky Spanish Paella with Rabbit and Snails

Prep

1 h

Cook

3 h

Difficulty

Advanced

Serves

Ingredients

Servings

For the Protein

For the Vegetables

For the Rice

For the Seasoning

Nutrition

Per serving

Calories: 505 kcal
Protein: 38.17 g
Carbs: 67.67 g
Fat: 11 g
Fiber: 4.5 g

Whole recipe

Total

Calories: 3032 kcal
Protein: 229 g
Carbs: 406 g
Fat: 66 g
Fiber: 27 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 rabbit chopped into 8 pieces	800	173	0	16	0
12 snails cleaned and pre-cooked	50	8	2	1	0
Salt and pepper to taste	0	0	0	0	0
1 red bell pepper diced	37	1	9	0	3
1 green bell pepper diced	24	1	6	0	2
2 ripe tomatoes grated	44	2	10	0	2
150g green beans trimmed	45	3	9	0	4
1 cup artichoke hearts quartered	60	4	14	0	10
2 cups Spanish bomba rice	1520	30	350	6	4
6 cups chicken stock warmed	60	6	0	2	0
1 tsp smoked paprika	6	0	1	0	1
A pinch of saffron threads	2	0	0	0	0
3 tbsp olive oil	360	0	0	41	0
4 cloves garlic minced	18	1	4	0	0
1/2 tsp sweet paprika	3	0	1	0	1
1/2 tsp rosemary	1	0	0	0	0
2 tbsp chopped fresh parsley	2	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Rabbit and Snails

1
Season Rabbit
Season the rabbit pieces with salt and pepper.
2
Rest in Refrigerator
Place them in a bowl, cover, and let them rest in the refrigerator for 30 minutes.
3
Prep Snails
Toss the snails with a little olive oil, salt, and pepper. Set aside.

Preparing the Vegetables and Rice

1
Heat Oil
Heat olive oil in a large paella pan over medium-high heat.
2
Sauté Vegetables
Add red and green bell peppers and sauté until softened.
3
Add Remaining Veggies
Add grated tomatoes, green beans, artichokes, and smoked paprika. Cook until mixture thickens.
Tip: Ensure the stock is hot before adding to the pan to maintain temperature. Use a paella pan for even cooking and the perfect socarrat.

How to Make Smoky Spanish Paella with Rabbit and Snails

Total time: 4 h · Yields 6 servings

1
Sear Protein
Sauté the marinated rabbit until golden brown; remove and set aside.
2
Simmer Base
Add garlic and paprika to the pan, cook briefly, then stir in the rice until it's well coated.
3
Simmer Paella
Pour warm stock over the rice and add saffron. Arrange rabbit pieces and snails on top.

Chef's Tips

Frequently asked questions

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Preparation

Marinating the Rabbit and Snails

Season Rabbit

Rest in Refrigerator

Prep Snails

Preparing the Vegetables and Rice

Heat Oil

Sauté Vegetables

Add Remaining Veggies

How to Make Smoky Spanish Paella with Rabbit and Snails

Sear Protein

Simmer Base

Simmer Paella

Chef's Tips

Frequently asked questions

Explore more from TastyFood