Valencian Rice with Beans
ready in 12 h. 50 min.
Soften the white beans overnight.
Drain the beans and fry the rabbit and the snails in 3-4 tbsp hot oil in a paella pan. Remove from the pan and set aside.
Add the white and green beans to the pan, add 1-2 tbsp oil and fry for 5 minutes.
Return the meat to the pan along with the garlic, tomato, saffron and the rice. Mix well and deglaze with the stock. Season with salt and ground black pepper but no do stir anymore.
Simmer for around 20 minutes until the rice is cooked and a brown crust forms at the bottom of the pan. If necessary reduce the temperature whilst cooking.