Chicken and Snail Paella

I knew I was going to have to change a paella recipe as there weren't many out there for paella with snails in or they had a rabbit in too and those that I could find were American and I couldn't be bothered to convert. So I used a Jamie recipe for a relatively quick paella, most other took upwards of an hour and went from there. I changed the recipe quite a lot but it still came out rather tasty, lightly spiced full of veggies.

Chicken and Snail Paella (adapted from Jamie Oliver)

(Serves 6)

2 cloves of garlic, chopped

1 onion, chopped
1 carrot, diced
handful fresh flat-leaf parsley, chopped
70g snails
4 skinless, boneless chicken thighs, roughly chopped
1 tbsp oil
1 teaspoon sweet smoked paprika

1/2 tsp hot paprika

1 red pepper
1 tablespoon tomato purée
1 cube chicken stock
300g paella rice
100g frozen peas
100g green beans, chopped in half
1 lemon

Pour the  oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chicken and paprikas, and fry for around 5 mins, stirring regularly. Deseed and chop the pepper, then add with the snails to the pan for a further 5 mins.

Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of mins. Pour in 750ml of boiling water and add a pinch of salt and pepper. Put the lid on and bring to the boil, then reduce to a simmer for 15 mins, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed. Stir in the peas and beans, replace the lid, and cook for a further 5 mins, or until hot. Season, scatter the parsley leaves over the paella, and serve with lemon wedges on the side for squeezing over.