Snake Paella

Ingredients

• 200 g Snake meat, bite‑size pieces
• 1 cup Short‑grain rice (e.g., Bomba or Arborio)
• 0.25 tsp Saffron threads
• 1/2 cup Frozen peas
• 2 tbsp Olive oil
• 2.5 cup Chicken broth (low‑sodium)
• 2 cloves Garlic, minced
• 1 tsp Paprika
• to taste Salt(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat; add the minced garlic and paprika, sauté 1 minute until fragrant.

2. 2

   Add the snake pieces and brown them for 3‑4 minutes, stirring occasionally.

3. 3

   Stir in the rice, coating it with the oil and spices; cook 2 minutes.

4. 4

   Dissolve the saffron in a small amount of warm broth, then pour the remaining broth into the skillet; bring to a gentle boil.

5. 5

   Reduce heat to low, cover, and simmer for 15 minutes.

6. 6

   Add the frozen peas, cover again, and cook for another 5 minutes until the rice is tender and liquid is absorbed.

7. 7

   Season with salt and black pepper to taste, then remove from heat and let stand 2 minutes before serving.