Paella valenciana con caracoles y romero 
Valencian Paella with Snails and Rosemary
Sunday was a very special day, and I wanted to celebrate it with the most typical dish from Valencia. I don't know why making paella intimidates me so much, since the few times I've made it, it turns out delicious to my taste. When guests come over, I immediately look for someone else to make it because I don't dare. Hopefully, I'll lose that 'fear' and gain more confidence by practicing for my husband and myself. I wanted to buy fresh rosemary, but I forgot and had to use ground rosemary to make an infusion. It still turned out with a delicious flavor; although I would have been thrilled if the snails had been from the countryside and not store-bought.
Valencian Paella with Snails and Rosemary
Sunday was a very special day, and I wanted to celebrate it with the most typical dish from Valencia. I don't know why making paella intimidates me so much, since the few times I've made it, it turns out delicious to my taste. When guests come over, I immediately look for someone else to make it because I don't dare. Hopefully, I'll lose that 'fear' and gain more confidence by practicing for my husband and myself. I wanted to buy fresh rosemary, but I forgot and had to use ground rosemary to make an infusion. It still turned out with a delicious flavor; although I would have been thrilled if the snails had been from the countryside and not store-bought.
Cooking Instructions
- 1
Put the water with the rosemary in a saucepan, bring to a boil, turn off the heat, and let it infuse for 5 minutes. Strain and reserve the broth.
- 2
Place the snails in water, changing it several times to remove any impurities.
- 3
Pour a generous amount of oil into the paella pan, sprinkle a pinch of salt over the surface, and fry the cleaned meat with a pinch of salt until well browned. This is essential for a good paella.
- 4
Push the meat to the sides, add the vegetables, and sauté over low heat for 5 minutes.
- 5
Add the tomato and chopped garlic, sauté for a few minutes, mix with the meat and vegetables, add the paprika, mix, and sauté for a few more minutes, stirring constantly.
- 6
Pour in the broth and bring to a boil, add a pinch of food coloring and salt, and let it simmer over medium-low heat for 10 minutes.
- 7
Add the rice and snails, and cook for 8 minutes over medium heat, 10 minutes over low heat, and a couple more minutes on high heat to achieve the traditional socarrat. Turn off the heat, let it rest for 5 minutes, and serve.
- 8
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