Ingredientes

400 g of rice

200 g of duck

700 g of rabbit

500 g of pine mushrooms

18 mountain snails

150 g of white beans

250 g of tomato

1 head of green garlic

3 spoonfuls of oil

Salt to taste

Preparation

40 minutes

Pre-preparation

First, salt the duck and put it in the paella pan, which will contain some oil. A few minutes later, add the rabbit and fry it on a low heat. When the meat is brown, incorporate the mushrooms into the paella. Fry them well, before taking them out and setting them aside for later.

Preparation

Immediately afterwards, fry the chopped green garlic, the white beans (already boiled) and the tomato. When this has started to reduce, add water (up to the screws on the dish) and let it boil for 20 minutes so that the meat cooks and lends its flavour to the stock.

Next, throw in the rice.

Cooking

After five minutes, add the snails (cooked with some sprigs of thyme and salt). Shortly before finishing cooking, add the mushrooms.

Leave the rice on a medium heat for 15 minutes, and let it stand another ten minutes before serving.