20 coconut oil
1 gr garlic
10 gr red pimentón
15 gr white onion
5 gr culantro
5 gr basil
1 gr pennyroyal
2 gr Spanish thyme
65 gr Arborio rice
30 gr piacuil snails
White wine
Vegetable stock

Herb dip. Finely chop all the ingredients. Heat the coconut oil in a hot frying-pan then add garlic, pimentón and onion and brown. Add the herbs and sauté for a few minutes. Blend to a smooth sauce. Set aside.
Rice. Heat some oil in a hot frying-pan then add finely-chopped onion. Sauté for a few minutes then add the rice. Add the white wine, evaporate, then gradually add the vegetable stock or boiling water while cooking until al dente or to taste. Spread out on a flat plan. Set aside to cool.
In a hot pan, heat vegetable stock and the herb dip. Add the rice, mix and cook to reduce a little. Stir in a little butter and season with salt and pepper.
Sauté the piacuil snails in a little oil and butter. Add white wine to reduce and season with salt and pepper.