Chef Hector Santiago's Paella Valenciana – Magnolia and Moonshine

Ingredients

• 1 Rabbit, chunked
• 12 Snails with shells
• 12 Snails without shells
• 1 onion, small diced
• 1/2 garlic bulb, peeled, sliced
• 1 lg tomato, peeled, seeded & diced
• 1 ea artichokes, peeled, cleaned, sliced
• 1/2 cup lima or fava beans
• 1/2 cup Manzilla olives
• 1/4 cups olive oil, guy or Spanish Extra Virgin Olive Oil
• 4 rosemary sprigs
• 1 tsp Saffron treads, lightly toasted
• 2 cups Calasparra, Bomba or Valencia rice (Spanish short grain)
• 3-4 cups chicken stock