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 Spain
rice map Paella with beans and snails

Preparation time: 40 minutes.

Ingredients: 500 g chicken, 500 g rabbit meat, 480 g Deroni rice, 350 g Deroni beans, optional red pepper and green pepper, 24 snails (optional) 120 g tomatoes, 1 ½ l water, olive oil, salt, paprika, saffron and rosemary.

Method of preparation: The chicken and rabbit meat are cleaned, washed and cut into small pieces. In a special paella pan put hot olive oil and fry the pieces of meat. When they have browned, add the tomatoes peeled and diced, then the beans. Mix it all well and when the beans are tender, add a little paprika. After a few minutes pour boiling water into the pan and then sprinkle saffron and salt. Wash the snails and add them, leaving the composition to boil. After about 10 minutes, add the rice and stir. You can refill the pan with boiling water, if necessary. Leave the pan on medium heat at first, and then reduce the heat. When the rice is almost dry, remove the pan from the heat, put a few twigs of rosemary over the rice and leave it until the water is absorbed. Cover the pan with a towel for 10 minutes. Paella is served after it cools down a bit.
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