Instructions: Heat the oil in a large skillet, brown the two mashed garlic cloves in it, then remove and discard them. In this oil saute the onion and tomato well, then add the chicken and fry until it takes on a little color (about 10 minutes). Add the minced garlic clove and the broth. When boiling begins, sprinkle in the rice and immediately add the beans, peas, artichokes, snails, salt, paprika and saffron. Cook vigorously for 5 minutes, then reduce the heat and cook slowly for an additional 15 minutes. When the rice is done (it should be loose, not clumped), serve in the skillet.

NOTES : - About chorizo and other Spanish sausages:

Many centuries ago sausages appeared in Spain as a way of preserving meat (I imagine other countries did the same). We have "plain" sausages (longanizas), red sausages (chorizos), black or "white" sausages (morcillas, botifarras...), etc. You can also get "salchichon" (big cured sausage). The basic ingredient is ground pork, but you can find sausages made with other meats, too. There are many kinds of sausages according to the spices added to the meat.

In Spain, we have many kind of chorizos (red sausages):

"fresh" chorizos: red sausages made with ground pork (in some areas they make some special ones made with other kinds of meat) and spices. The spices vary according to the place in Spain where the chorizos are made. Basically this kind of chorizos can be divided in two categories: the ones made with sweet Spanish paprika (pimenton rojo dulce) and the ones made with hot Spanish paprika (pimenton rojo picante).

Fresh chorizo

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