Usuba
Paella with Chicken, Rabbit and Snails
A traditional Spanish dish with chicken, rabbit, beans and rice, seasoned with saffron and rosemary. The meat is fried until golden brown, then stewed with vegetables and rice in a paella pan until fully cooked.
- Total
- 80 min
- Standard serving
- 182.7 g
Ingredients
Total 12
Instructions
- 1
Step 1
Pour olive oil into the center of the paella pan. Arrange chicken thighs and rabbit legs, fry over high heat until golden brown on all sides. If the oil starts to burn, reduce the heat.
- 2
Step 2
Add white beans and chopped green string beans. Fry for a few more minutes. Make a depression in the center of the paella and add peeled tomatoes. After a couple of minutes, sprinkle paprika, stirring carefully so it doesn't burn.
- 3
Step 3
Pour hot water almost to the edge of the paella pan and season to taste. Cook for 20 minutes over medium heat, adding water as needed as it evaporates. The liquid level should align with the bottom edge of the pan handle.
- 4
Step 4
Pour the rice in a strip through the center of the paella pan, then distribute the saffron and stir until all the rice is covered with liquid.
- 5
Step 5
Boil over high heat for about 8 minutes until rice begins to appear on the surface. Then reduce the heat to minimum and avoid vigorous boiling. Add fresh rosemary and snails, cook for another 15–20 minutes until the rice is completely cooked.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
