Ingredients for four people:

  • 800g Chicken
  • 600g Rabbit
  • 1 dozen Cowhides (Snails)
  • 400g Butter Beans
  • 150g flat white Beans
  • 250g flat green Beans
  • Olive Oil
  • 1 clove of Garlic, peeled and minced
  • 1 ripe Tomato, peeled
  • ½ tbsp. Paprika
  • 400g Rice PDO Valencia
  • Saffron strands
  • Salt
  • Rosemary (optional twig)


Cut the chicken and the rabbit into 10 regular pieces each and salt them. Put the oil to heat in the pan and slowly fry the chicken and the rabbit pieces. Once the meat is fried, add the vegetables. Then add the garlic, paprika and tomato. Then add 1-2 litres of water and the snails. Cook for 10 minutes.

Then put the saffron threads and the rice spread over the entire surface of the paella pan and leave to cook over very high heat for 8 minutes. Then remove from fire and simmer for 8 more minutes so that it takes the “socarrat” point.

(Recipe endorsed by the Club of Heads of Cuisine of the Valencian Community and used by the participants in Sueca International Valencian Paella Contest).