Spanish-Style Rabbit And Snail RICE
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
A traditional Spanish rice dish featuring rabbit and snails, cooked with saffron and paprika in a paella pan. Served with aioli.
Ingredients
- 10 1/7 tbsp olive oil
- 1 whole rabbit chopped into pieces
- 24 pre-cooked snails
- 2 medium tomatoes chopped
- 1 red pepper deseeded and diced
- 2 clove garlic crushed
- 1 tsp paprika
- 10/13 lbs Calasparra or Bomba rice
- 1 pinch fresh saffron
- 5 1/14 cups chicken stock
- aioli
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 8 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 149 mg
- Iron: 2.89 mg
- Magnesium: 47.1 mg
- Phosphorus: 235 mg
- Potassium: 910 mg
- Zinc: 1.49 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 10 1/7 tbsp olive oil
- 24 pre-cooked snails
- 1 tsp paprika
- 10/13 lbs Calasparra or Bomba rice
- 1 pinch fresh saffron
- 5 1/14 cups chicken stock
- aioli
- sea salt
- freshly ground black pepper
Prepare
- 1 whole rabbit, chopped into pieces
- Chop 2 medium tomatoes
- 1 red pepper, deseeded and diced
- Crush 2 clove garlic
Let's Cook
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Step 1.
Heat the olive oil in a wide, heavy frying pan or paella pan over medium heat. Add the rabbit pieces and fry for 6–8 minutes, turning occasionally, until golden brown on all sides.
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Step 2.
Add the pre-cooked snails, chopped tomatoes, diced red pepper, crushed garlic, and paprika to the pan. Cook for 3–4 minutes, stirring frequently, until all the liquid from the tomatoes has evaporated.
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Step 3.
Add the Calasparra or Bomba rice, saffron, and chicken stock. Season with salt and pepper. Bring to a boil, then reduce the heat to a simmer and cook for 15–20 minutes, without stirring, until all the liquid has been absorbed and the rice is tender.
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Step 4.
Remove the pan from the heat and let it stand for 2–3 minutes. Serve the dish directly from the pan, accompanied by aioli.