Season the meat and fry until golden brown.

Move the meat to the edges of the paella pan and sauté the vegetables (red bell pepper, green beans, artichokes, and bacon) in the center.

Add a pinch of salt.

Once the vegetables are sautéed, mix them with the meat.

Add the snails.

Add the crushed tomatoes and minced garlic. Cook for 10 minutes on low heat to enhance the flavor.

Add 7 quarts of water and bring to a boil.

Let it reduce and add the remaining quart of water.

When boiling, add the saffron and season with salt.

Add the rice in a cross shape and spread it evenly over the surface.

Check the salt level.

Keep on medium heat for 20 minutes, then gradually lower it. In total, about 35 minutes.

Once all the water has evaporated and been absorbed, remove from heat and let it rest covered for about 10 minutes.