A BANDA RICE WITH GAME MEAT AND VINEYARD SNAILS

INGREDIENTS (to serve 4)

For the saffron infusion: 
250 cc water
1 saffron thread
For the meat stock:
1 hare
1 young pigeon
1 free-range chicken
250 gr. tomato, diced
For the a banda rice:
200 gr. squid, diced   
280 gr. Bomba rice    
60 ml. saffron infusion
840 ml. meat stock     
48 vineyard snails     
1 sprig fresh thyme    
1 pinch black pepper

PREPARATION

Saffron infusion:
Infuse 250 cc with 1 saffron thread until reduced to 60 ml.
Meat stock:
Cut the meat into pieces, season with salt and pepper and sauté. Add the diced tomato, fry well and add water to cover. Simmer for 3 h.
A banda rice:
In a paella pan 45 cm. in diameter, fry the squid in 2 tablespoonfuls of olive oil. When fried, remove and set aside. Add the rice to the pan and immediately pour over the hot saffron infusion. Mix well until the rice is yellow. Add the stock, which should be boiling hot. Add the snails (after first blanching them), and the fried squid. Bake in the oven for 16 min. Add the black pepper and sprig of thyme 5 minutes before the end. Remove from the pan immediately to prevent the rice from becoming overcooked.

TO SERVE

Serve 70 gr. of rice with squid for each person and top with 12 snails.