METHOD OF PREPARATION

Place the 40cm paella tin over a medium heat, with the oil and almost all the salt. When it’s hot, add the meat and slowly brown it all over.
Add the pepper and fry for 1 min. Toss in the green and white beans and fry for 5 min more. Add the garlic. When it starts to brown, add the ground paprika, followed shortly by the tomato, so it doesn't burn.
Once the tomato is fried, pour in the water. Leave cooking for 10 min over a high flame. Also add the snails, saffron, colorant and a hint of salt.
Now, spread the rice out evenly in the paella tin and cook over a high flame for the first 8 min and then progressively lower the flame before eventually extinguishing it after about another 10 min.
In total, from when the rice was added cooking will take approximately 18 minutes. Once removed from the heat, leave standing 4-5 min.