Arroz con Conejo y Caracoles (Rice with Rabbit and Snails)

Ingredients

• 1 rabbit, cut into pieces (about 2.5 lbs / 1.1 kg) 1 rabbit, cut into pieces (about 2.5 lbs / 1.1 kg)
• 1 cup (200g) snails, cleaned and cooked 1 cup (200g) snails, cleaned and cooked
• 2 cups (400g) bomba rice (or any short-grain rice) 2 cups (400g) bomba rice (or any short-grain rice)
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, grated 2 tomatoes, grated
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• A pinch of saffron threads A pinch of saffron threads
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat: 18g (Saturated Fat: 4g)
• Carbohydrates: 45g (Sugars: 3g)
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the rabbit pieces with minced garlic, smoked paprika, salt, and pepper. Let it marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
2. 2.
   Heat the olive oil in a large paella pan or a wide, shallow skillet over medium heat. Add the marinated rabbit pieces and cook until golden brown on all sides. Remove the rabbit from the pan and set aside.
3. 3.
   In the same pan, add the chopped onion and diced red bell pepper. Sauté until the vegetables are softened and slightly caramelized.
4. 4.
   Add the grated tomatoes to the pan and cook for a few minutes until they release their juices.
5. 5.
   Return the rabbit pieces to the pan and add the snails. Stir everything together to combine.
6. 6.
   Sprinkle the saffron threads over the mixture and pour in the chicken or vegetable broth. Bring to a simmer and let it cook for about 10 minutes.
7. 7.
   Add the bomba rice to the pan, distributing it evenly. Gently stir to combine all the ingredients.
8. 8.
   Reduce the heat to low and let the rice simmer for about 15-20 minutes, or until the rice is cooked and has absorbed most of the liquid. Avoid stirring the rice too much to allow the formation of the crispy socarrat at the bottom.
9. 9.
   Once the rice is cooked, remove the pan from the heat and cover it with a clean kitchen towel. Let it rest for 5 minutes.
10. 10.
    Garnish with freshly chopped parsley and serve hot.

Treat your ingredients with care...

• Rabbit — If rabbit is not readily available, you can substitute it with chicken thighs or pork shoulder for a different flavor profile.
• Snails — If you cannot find cooked snails, you can use canned snails or omit them altogether.
• Bomba rice — Bomba rice is the traditional rice used in Spanish paella due to its ability to absorb flavors without becoming mushy. If you cannot find bomba rice, you can use Arborio rice as a substitute.

Tips & Tricks

• To achieve the perfect socarrat, increase the heat to high for the last 2-3 minutes of cooking. This will create a crispy bottom layer of rice.
• Serve the dish with a squeeze of fresh lemon juice to add a tangy flavor.
• If you prefer a spicier version, add a pinch of cayenne pepper or a chopped chili pepper to the dish.
• Make sure to use a wide, shallow pan or a paella pan to allow the rice to cook evenly and create the desired socarrat.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Arroz con Conejo y Caracoles is traditionally served as a main course. It can be enjoyed on its own or accompanied by a fresh green salad or crusty bread.

Presentation advice

For an authentic presentation, serve the Arroz con Conejo y Caracoles directly from the paella pan. Garnish with freshly chopped parsley and place lemon wedges around the dish for a pop of color.