Paella de Conejo y Lumach, Rabbit & Wild Burgundy Snail Paella with Nepitella and Squashes
Personally, I never make paella without snails. It's not a universal rule, lest you're in my kitchen of course. Here, thanks to the thorough work of J. Kenji Lopez-Alt of Serious Eats, is a detailed recipe and method from my good friends at Toro, New York. Chefs Ken Oringer & Jamie Bissonnette guide you through this signature dish from their newest restaurant venture. It's an amazing, complex dish, sure to warm your soul.