Spanish · Dinner
Rice with Rabbit and Snails
Short-grain rice simmered in a shallow paella pan with chicken and rabbit pieces, garden snails, green beans, and flat beans in a garlic-tomato sofrito coloured with saffron and paprika. Cooked over open flame or stovetop until grains absorb broth fully without stirring, finished with a rested crust of socarrat on the base.
$7
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
638Calories
37.1gProtein
27.4gFat
60.2gCarbs
7.2gSugar
5.9gFiber
910mgSodium
155mgChol
5.8gSat Fat
825mgPotassium
92mgCalcium
5.1mgIron
2.4mcgVitamin B12
15mgVitamin C
gluten-free
high-fiber
protein-rich
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Pat the chicken and rabbit pieces dry and season lightly with salt; trim the green beans and flat beans into short lengths.
2
Sear
Heat the olive oil in a paella pan over medium-high heat and brown the chicken and rabbit pieces for 6–8 minutes until the skin is golden.
3
Sauté
Push the meat to one side, add the minced garlic to the cleared space, and cook over medium heat for 30 seconds until pale gold.
4
Simmer
Stir in the crushed tomato and cook over medium heat for 3–4 minutes, scraping the pan, until the tomato darkens and loses its watery look.
5
Bloom
Add the paprika and saffron to the pan and stir for 15 seconds over medium heat until the oil turns deep red, then pour in the stock.
6
Boil
Add the green beans, flat beans, and rosemary sprig to the pan; bring to a boil over high heat and simmer for 5 minutes until the beans turn bright.
7
Simmer
Scatter the rice evenly across the pan and simmer uncovered over medium heat for 16–18 minutes without stirring until the liquid is fully absorbed.
8
Finish
Nestle the snails into the rice over medium-low heat for 3 minutes until heated through and the rice base starts to crackle.
9
Rest
Remove the pan from the heat and let it stand uncovered for 5 minutes so the socarrat crust sets.
10
Plate
Serve the rice directly from the pan, ensuring each portion gets some of the crisped bottom layer.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g bone-in chicken thigh, cut into pieces
- 7 oz200g, roughly a fifth of a whole rabbit bone-in rabbit pieces
- 2.8 oz40g, about 8-10 snails cooked land snails, shells on
- 2/3 cup130g bomba or other short-grain rice
- 1/2 cup120g canned crushed tomato
- 4 cloves4 cloves garlic
- 4 tbsp60ml olive oil
- 2/3 cup70g green beans, trimmed
- 4 tbsp30g flat runner beans or lima beans
- a pinch of saffron threads
- 1 tsp1 tsp sweet paprika
- 22 small sprig rosemary
- 1 1/3 cup320ml chicken stock
- salt to taste
