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.

Watch Ken Oringer and Jamie Bissonette Make Rabbit and Snail Paella at Toro