PEALLA WITH CHICKEN RABBIT AND SNAILS ENJOY DAN:

          PAELLA WITH CHICKEN RABBIT AND SNAILS by CHEF DAN:

serves 6-8

DIRECTIONS:

1.   1/4-teaspoon threads saffron, crushed

2.   1-pound boneless, skinless chicken breast, cut into 1-1/2-inch cubes

3.   1/2-rabbit, cut into 6-8 pieces

4.   sea salt and freshly ground black pepper to taste

5.   4-tablespoon olive oil

6.   1/2-pound tender green beans

7.   3/4-cup peas

8.   2-teaspoon smoked paprika

9.   3-garlic cloves, minced

10  3-tomatoes, chopped

11  1-1/2-cups canned artichoke hearts

12  7 cups chicken stock

13  36-caned snails, (rinse & boil for 3-minutes, then drain

14  2-1/2-cups short-grain rice, preferably Valencia or Bomba

DIRECTIONS:

1.   Put saffron & a cup of hot water in a bowl: let sit 15 minutes.

2.   Season chicken with salt & pepper.

3.   Heat oil in a 16”-18: - paella pan over medium-high heat.

4.   Add chicken & rabbit & cook, turning often until golden brown.

5.   About 6-7 minutes.

6.   Add the beans, and next 5 ingredients, cook stirring occasionally.

7.   About 5 minutes.

8.   Add reserves saffron mixture, broth & snails, season with salt over high heat.

9.   Sprinkle in rice, & cook without stirring, until rice has absorbed most of the liquid 10-12 minutes.

10  , Reduce heat to low & cook, without stirring, until rice has absorbed the liquid & is al dente.

11  About 7-10 minutes more.

12  Cover with aluminum foil & let sit 5 minutes.

ENJOY DAN:                EAT HEALTHY EAT CHICKEN RABBIT AND SNAILS: