Notice: Undefined index: HTTP_ACCEPT_LANGUAGE in /var/www/header.php on line 720 Arrozconconejoycaracoles - Local Recipes - Restaurants - Vive Sevilla

Utilizamos cookies propias y de terceros para ofrecer nuestros servicios, recoger información estadística e incluir publicidad. Si continúa navegando, acepta su instalación y uso. Puede cambiar la configuración u obtener más información en nuestra política de cookies.
Language:   
Zone
Sevilla
Servicios Vive Zone
Adra y Roquetas de Mar
Albacete
Alicante
Archena
Barcelona
Benidorm - Marina Baixa
Cartagena - Mar Menor
Granada
Los Alcazares
Madrid
Motril
Murcia
Sevilla
Tenerife
Torrevieja - Vega Baja
Valencia
Zaragoza
User login logo
Log in
Include your business
About us
HOME
HOME
TOURIST INFORMATION
TOURIST INFORMATION
SIGHTSEEING
SIGHTSEEING
THINGS TO DO
THINGS TO DO
BEACHES
BEACHES
ACCOMMODATION
ACCOMMODATION
RESTAURANTS
RESTAURANTS
PUBS AND CLUBS
PUBS AND CLUBS
SHOPPING
SHOPPING
BOOKING
BOOKING
GAS STATIONS
GAS STATIONS
BANKING
BANKING
TRANSPORTS
TRANSPORTS
EMERGENCY
EMERGENCY
ENVIRONMENT
ENVIRONMENT
RESTAURANTSRESTAURANTS
DINING AREASDINING AREAS
CUISINECUISINE
LOCAL RECIPESLOCAL RECIPES
RESTAURANTSLOCAL RECIPES26 DECEMBER 2024

RABBIT AND SNAILS RICE

Arroz y conejo

INGREDIENTS

(for 6 people)

  • 1 chopped rabbit
  • 1 tomato, preferably crushed
  • 2 dozen snails
  • parsley, saffron, salt and olive oil
  • 600 gr de arroz de Calasparra

 PREPARATION:

 - Wash the snails well and boil them in a pot. In a pan with olive oil fry the rabbit, season with salt and then fry the chopped tomatoes in the same pan.

 - Afterwards put the rice in and fry it lightly, then adding water (3 cups of water for 1 part of rice). When it starts to boil, add saffron, parsley, salt and the snails.

 - Leave it boiling over high heat for about 20 minutes (we recommend cooking with wood, it improves flavor).

Any wrong information? Send suggestion