Paella Valenciana with Chicken, Rabbit & Snail

14 110 751
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 30 min 10
Paella Valenciana with Chicken, Rabbit & Snail
Health Rating

Ingredients


1/8 tsp Black pepper (to taste)
1 1/2 cup Broad beans (fava beans), canned (shelled)
2 cup Green/yellow string beans, raw (cut into pieces)
2 cup Olive oil
1/2 tsp Paprika
1/2 whole rabbit Rabbit (cut into pieces)
1/2 medium Tomato (chopped)
4 sprig Rosemary, fresh (for garnish)
1/4 tsp Saffron (for coloring)
1/8 tsp Salt (to taste)
2 cup Snail mollusk
1 medium pepper(s) Red bell pepper (cut in strips)
2 cup White rice, short-grain, dry
1/4 medium/large bird Whole Chicken (cut into pieces)

Instructions


Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of sweet pepper and stir-fry until they start to soften. Remove and reserve for garnish. Stir the chicken and rabbit at medium heat until golden. Add the paprika half way through to add colour to meat.

Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well. Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated. Add the snails and cook for 5 or 10 minutes.

Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred any more.

For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the “socarrat”. If the rice starts to burn remove the pan from the heat immediately.

Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving.

Nutrition Facts

Per Portion

Calories 751
Calories from fat 445
Calories from saturated fat 71
Total Fat 49 g
Saturated Fat 7.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.9 g
Monounsaturated Fat 34 g
Cholesterol 117 mg
Sodium 286 mg
Potassium 762 mg
Total Carbohydrate 40 g
Dietary Fiber 3.6 g
Sugars 1.4 g
Protein 37 g

Dietary servings

Per Portion


Grain 1.1
Meat 1.7
Meat Alternative 0.2
Vegetables 0.9

Energy sources


Pygal21%434.21573868949304126.0020567092568559%375.5016725356319282.634625291737920%329.3925857358538123.3135150708511221%59%20%CarbohydratesFatProtein
Main