Valencian Paella

This flagship of Valencian cuisine, of modest origin and rural atmosphere, has now become part of world cuisine and is prepared in many countries. Although each region brings small variations to the method (spicy pepper and garlic are fried in Alicante; bell pepper and garlic are used in Castellón; and neither are used in Valencia), we should highlight that lots of emphasis is placed on artichoke in Castellón and Valencia. This paella recipe is the only one that can be called Valencian paella. The others are just rice made in paella pans.

Add oil to the pan and set it to heat. Add the chopped meat and fry well. Add the pepper, tomato, paprika, salt and water. Midway through cooking, add the vegetables and snails cleaned the day before (the vegetables should not cook too much). Add the saffron and replace any water that has evaporated. Add salt to taste. Throw in the rice when the pot is boiling and stir to mix well. Cook over a high heat for 5 or 6 minutes before gradually lowering the heat. After 18 minutes of cooking, let stand for five minutes before serving. The rice should be dry with loose grains.