ingredients

1 kg of rabbit in pieces
450 g snails in a natural box
3 beautiful onion stems
300 g of rice
200 g of tomato coulis
2 doses of saffron powder
5 cl of sherry vinegar
3 chopped garlic cloves
Tabasco
2 tbsp. to s. olive oil

Equipment

Large paella pan or very large pan

Steps

Paella of rabbit with snails

1- Approx. 40 min before serving: brown the rabbit with 2 tbsp. of oil over medium heat. Add the onions (white and green) cut into thick slices, let them melt 2-3 min, stirring often.

2- Cook the rice: add it, stir; when it is translucent, add coulis, vinegar, garlic, 2-3 strokes of Tabasco, 2 dl of water; cook over medium-low heat, stir occasionally. As the rice drinks the juice, add a little water (75 cl in all).

3- 5-10 min before serving: 5 min before the end of cooking, taste the salt seasoning and Tabasco. Add saffron, snails, rest of water, mix, finish cooking over very low heat until the rice is soft around and close to heart. Take off the heat, close, let stand 2-3 min before serving.

tips

Rice. Only a Mediterranean rice can achieve the desired result: variety Arborio or Carnaroli (for example under the brand Riso Gallo, in supermarkets).

Vinegar . For a rich aroma, a real sherry vinegar, logo "Denominacion de Origen" and mention Reserva: aged at least 2 years in barrels, it is still quite strongly acidic.