Rabbit Rice with Snails & Singular

• 80 grams of rice per person
• Red pepper
• 1/2 Rabbit cut into pieces
• A branch of rosemary, one of thyme and two garlic
• Fresh tomato
• Smoked sweet paprika
• Hot paprika
• 1 tablespoon caramelized onion
• A splash of white wine
• Oil, garlic and parsley mince
• 24 Snails
• Saffron (in this case infused)
• Salt pepper
• OOVE
• Water or broth (3 parts per 1 rice)

1. Previously we have fried some strips of red pepper and we will keep them apart to put them at the end.
2. We start to cook the rabbit cut into small pieces with a little oil, a branch of rosemary, a branch of thyme and garlic.
3. Then we will remove the rosemary, thyme and garlic from the pan and put them with the broth that we have in a separate pot, heating up. So that the rabbit will remain in the pan.
4. We will begin to make the sauce, we will add to the paella: the natural tomato, the smoked sweet paprika and the spicy paprika, caramelized onion, a splash of white wine.
5. Next we will add the minced oil, garlic and parsley and infused saffron.
6. We will leave it over low heat for 3 or 4 minutes, and we will add the broth that we had previously heated to a separate pot, straining the rosemary and thyme that we have previously mixed, and we will also add the snails, salt and pepper.
7. For 5 minutes over high heat to let the broth evaporate.
8. We will add the rice (80 grams per person).
9. We will leave it over a high heat for 7 minutes and 10 minutes over low heat.
10. Once ready, we will lower the heat and add the previously fried red pepper, the garlic, the rosemary and the thyme that we have previously strained the broth to decorate the pan.
11. Let the rice finish cooking for 10 minutes over low heat.

Singular I CAVA GRAN RESERVA BRUT NATURE

Sensorial Challenge: a lovely pale-yelow cava with perfectly integrated carbonation that caresses the palete. Long and persistent, revealing its full aromatic richness ¡Awake the 5 senses!