- 450 g rice
- ½ rabbit
- 200 ml extra virgin olive oil
- 4 spoonfuls of tomato purée
- ½ a red pepper cut into broad strips
- a garlic bulb
- saffron strings (½ a 5 g box)
- food colouring
- a spoonful of ground sweet paprika
- 12 mountain snails (washed!)
- 2½ litres of water
- 3 sprigs of parsley
- a sprig of thyme
- ground black pepper
Place the oil into a frying pan and when it is hot, gently fry the pepper and the garlic. Once they are ready, remove them and put to one side. Using the same oil, add the rabbit and a little salt and gently fry. Once the rabbit has been gently fried, take it from the frying pan and place into boiling water in a large saucepan/cookpot. Using the remains of the oil, gently fry the tomatoes for 2 minutes and then add them to the large saucepan/cookpot. Chop the parsley and add them to the pot. Cover the saucepan and when the rabbit mixture comes to the boil, reduce the heat and simmer for 30 minutes. During this time prepare the paella pan.
To complete the cooking, add all of the contents of the cookpot to the paella pan and add the remaining ingredients (thyme, snails, a little ground black pepper, colouring, sweet paprika, the saffron and the rice (which must be stirred in to the liquid evenly at this point). Now add the garlic and pepper which was prepared earlier.
Check to see if more salt is needed and leave to cook for 15 to 20 minutes depending on the type of rice used. Take off the heat and leave to rest for a further 8 minutes before serving.