Garden Snail Paella Recipe

Name: Garden Snail Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shelled fresh peas; 1 cup shelled fava beans, blanched and skins removed; 1/4 cup chopped spring onion (if you have a source for ramps by all means include those); 1 7 ounce can helix snails; 1/4 cup diced cooked ham or better still, Spanish style chorizo; 4 or 5 squash blossoms (optional); 2 cloves garlic slivered; 1/2 cup short grain rice (bomba preferred); 3 cup chicken stock; 1 generous pinch of saffron threads; Extra virgin olive oil (it's not EVOO, the use of which term constitutes another tell-tale marker for early onset wimpola-ness); sea salt

Servings: persons

1 cup shelled fresh peas
1 cup shelled fava beans, blanched and skins removed
1/4 cup chopped spring onion (if you have a source for ramps by all means include those)
1 7 ounce can helix snails
1/4 cup diced cooked ham or better still, Spanish style chorizo
4 or 5 squash blossoms (optional)
2 cloves garlic slivered
1/2 cup short grain rice (bomba preferred)
3 cup chicken stock
1 generous pinch of saffron threads
Extra virgin olive oil (it's not EVOO, the use of which term constitutes another tell-tale marker for early onset wimpola-ness)
sea salt

1
Heat up your chicken stock and when it comes just to a boil add the saffron threads. Keep to the side on low heat.
2
Drain the snails. If they are very large you might want to slice them in half.
3
Coat the bottom of your paella pan with olive oil. Add the garlic and allow that to color. The Spanish don't mind if it's slightly browned.
4
Add the snails and the ham or chorizo. The latter should just begin to color.
5
Add the rice and push around with a wooden spoon. As with a risotto the rice should become slightly translucent.
6
Add the simmering stock and push around some more. Add the fresh peas and beans. Once this is bubbling away top with the squash blossoms if using and cover with a lid. Unlike risotto a paella is not stirred, otherwise you wouldn't develop the socarrat.
7
Season with salt and replace the lid. Total cooking time should be about 25 to 30 minutes. Don't lift the lid too often.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup shelled fresh peas, 1 cup shelled fava beans, blanched and skins removed, 1/4 cup chopped spring onion (if you have a source for ramps by all means include those), 1 7 ounce can helix snails, and more.

Yes, Garden Snail Paella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Snail Paella

How did you like this recipe?

Frequently Asked Questions