Ingredients:
- 1 Rabbit, chunked
- 12 Snails with shells
- 12 Snails without shells
- 1 onion, small diced
- 1/2 garlic bulb, peeled, sliced
- 1 lg tomato, peeled, seeded & diced
- 1 ea artichokes, peeled, cleaned, sliced
- 1/2 cup lima or fava beans
- 1/2 cup cup Manzilla olives
- 1/4 cups olive oil, guy or Spanish Extra Virgin Olive Oil
- 4 rosemary sprigs
- 1 tsp Saffron treads, lightly toasted
- 2 cups Calasparra, Bomba or Valencia rice (Spanish short grain)
- 3-4 cups chicken stock
Instructions:
- Season your paella (the pan is called a paella), by covering with oil and heating the pan.
- Make a quick fortified stock with the rabbit, chicken stock, 2 sprigs rosemary, 1/2 the saffron. Cook until legs are cook through and pull our legs to dry, pull rosemary and blend the remaining stock.
- Heat paella pan add Olive Oil and garlic, cook until lightly toasted, pull garlic and 1/2 the oil, add onions, cook until soft, add tomato, season with salt and pepper and cook for a few more minutes, this is called the sofrito.
- Heat paella with garlic oil, brown rabbit on it, add the rice and saffron stir, add the sofrito and stir, and then cover with the stock.
- Season with salt, pull out a little rice with sofrito and stuff it into the snails, add the snail facing down, add rosemary sprigs on top and cook at low temperature covered for 15 min.
- Stir carefully adds stock or water if necessary or salt.
- Cook for another 5 min and rest another 5-10.
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