Rice Stew with Snails

For the rice stew with snails, first put the fresh snails in cold salted water and let them rest for 1 hour. Rinse them carefully with warm water and then put them into boiling water and cook for 30 minutes. Then drain.

Peel and finely dice the onions and garlic cloves. Wash the spinach and shake it dry. Wash and coarsely dice the tomatoes. Rinse the beans in a colander and drain. Heat the oil in a casserole, sauté the onions with the garlic until light. Add the rice and sauté for a few minutes until translucent. Deglaze with the wine. Season with salt, pepper, bay leaf and paprika powder. Steep the saffron threads in 2 tablespoons of hot soup for a few minutes, pour over the rice along with the rest of the soup and cook for about 15 minutes.

Add snails, spinach and beans and finish cooking everything together for about 10 minutes. Season rice stew with snails to taste before serving.

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