200g rice – arroz
300g pieces of rabbit – conejo
2 dozen serrano snails
1 onion – cebolla
1 large mature tomato – tomate
1 clove garlic – ajo
Saffron – azafrán.
Black pepper – pimienta
Salt – Sal.
1 olive oil – aceite de oliva.
Method
Clean the snails very carefully in cold water with salt mixing them constantly and changing the water until the “scum” disappears.
Take your paella pan and fry the pieces of rabbit in olive oil. When the meat begins to take colour add the chopped onion, tomato and garlic. Fry a little and then add enough water to cover the meat. Leave to cook for 45 minutes.
Once the meat is cooked season with salt and pepper and saffron. Add the rice and the snails and leave to cook for 18 to 20 minutes over a high heat.
Once the rice is cooked leave to rest for five minutes before serving.
