Authentic Spanish Paella with Prawns Chicken Rabbit and Snails

Serves 2 Source of Recipe Paul Merrett Preparation Time 30 mins to 1 hr Cooking Time 10 to 30 mins

Ingredients

• 15ml/1tbsp extra virgin olive oil
• 2 cloves garlic, peeled and sliced thinly
• 1 saddle of rabbit, cut into even sized pieces
• 1 chicken breast, cut into large chunks
• 3 raw king prawns, shell on
• 10-15 live mussels, washed and debearded
• 4 ripe vine tomatoes, chopped finely
• 200g/7oz Spanish paella rice
• large pinch of saffron
• 1L/1¾pt hot chicken stock
• 200g/7oz cannellini beans
• 10 canned snails
• 50g/2oz frozen broad beans
• 50g/2oz frozen peas
• paprika to taste
• 10 cherry tomatoes
• salt and pepper

Method

1. Heat some olive oil in a paella pan and sauté the garlic for 1 minute.

2. Seal the rabbit and chicken breast quickly. Add the prawns and mussels and cook for a further minute.

3. Add the chopped tomatoes and allow to soften for a minute.

4. Sprinkle the rice and stir so all the grains are coated with oil and begin to become translucent.

5. Now stir the saffron, chicken stock, cannellini beans, snails, frozen broad beans and peas and paprika to taste. Simmer for 15-20 minutes, shaking the pan every so often, but not stirring.

6. Five minutes before the end of cooking time add the cherry tomatoes and season. Serve at once.