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.

Place the snails in water, changing it several times to remove any impurities.

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.

Push the meat to the sides, add the vegetables, and sauté over low heat for 5 minutes.

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.

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.

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.