Paella valenciana 
Cooking Instructions
- 1
Season the meat and fry until golden brown.
- 2
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.
- 3
Add a pinch of salt.
- 4
Once the vegetables are sautéed, mix them with the meat.
- 5
Add the snails.
- 6
Add the crushed tomatoes and minced garlic. Cook for 10 minutes on low heat to enhance the flavor.
- 7
Add 7 quarts of water and bring to a boil.
- 8
Let it reduce and add the remaining quart of water.
- 9
When boiling, add the saffron and season with salt.
- 10
Add the rice in a cross shape and spread it evenly over the surface.
- 11
Check the salt level.
- 12
Keep on medium heat for 20 minutes, then gradually lower it. In total, about 35 minutes.
- 13
Once all the water has evaporated and been absorbed, remove from heat and let it rest covered for about 10 minutes.
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