Winery: Emilio Moro.
Type of wood: 12 months in French and American oak barrels.
Tasting notes: Cherry red color, very intense, with violet sparkles. With the typical aromas of the Tempranillo grape polished with ageing, the wood notes appear in the background fused with the personality of the variety. The mouth is a reflection of the nose.
Optimum service temperature: 16° C.
A pairing: Arroz con conejo y caracoles.
Ingredients: 500 gr. of clean snails (2 dozen approx.), 1 rabbit, 100 gr. of tomato, 600 gr. of rice pump, 20 gr. of Saffron strands, 2 bay leaves, thyme, rosemary, 1 green pepper, 2 garlic cloves, 2 large ñoras, 8 tablespoons of extra virgin olive oil, salt and ground black pepper (to taste).
- The first step is to clean the snails. Next, we should cook them in a pan with plenty of water, the top part of the casserole will begin to fill with foam, which should be removed with a slotted spoon.
- Add two bay leaves and a handful of salt. When the water is very dirty, put the snails in a colander, salt them to taste and place them in another pan with very hot new water, so that they continue boiling for 15 or 20 minutes more, remove and drain when they are already. Reserve for rice.
- Put in a saucepan water to heat, add thyme and rosemary, to prepare an infusion to flavor the rice without you then find them in the final dish, it will be enough to boil them for 15 minutes. Add the ñoras in the last 5 minutes of the cooking so that they go hydrating and take advantage so that they color the rice water a bit. Strain and reserve for the end of the recipe.
- Separate the ñoras and remove the skin so that they are not annoying at the time of eating and we leave their meat to add to the rice.
- Peel the garlic cloves and chop them. Chop the green pepper very thin so that it melts during cooking. Cut the rabbit into small, regular pieces and season it with salt and pepper. Add the chopped garlic and a little thyme (it is best to have the rabbit about 2 hours marinating before preparing it to combine the flavors).
- Put the oil in the pan and when it is hot fry the rabbit until the meat is golden brown. Add the pepper, the tomato without skin, the meat of the ñoras and fry with the rabbit for 5 minutes over medium heat.
- When the rabbit is well browned and the poached vegetables, add the cooked snails and stir everything to combine the flavors. We introduce the rice and leave for 5 minutes more at medium heat.
- The exact measurements of the rice pump are 2 and a half parts of water for every 1 of rice. The rice, once distributed by the paella pan, should be removed as little as possible. Otherwise it will release its starch and in the end the grain will not be loose.
- Mix the saffron (previously roasted) in the aromatized water of rosemary and thyme and once the rice has absorbed all the flavor of the stew, add the water in the paella pan. Raise the temperature to the maximum until it starts to boil and then lower it to half to be done little by little (this process takes between 15-20 minutes, it all depends on the fire, usually 15 minutes for rice soup and 18 for a dry rice).
- At fifteen minutes the liquid must have been consumed and the rice must still be a little hard and start to form the famous "socarrat".
- Remove from heat and let stand 5 minutes covered with clean cloths. The rice will be finished and the socarrat will be completed outside the fire.
Serve next to a glass of Emilio Moro, a delicacy.