RECETAS Y COCINA

Ingredients

• 1 kg of rice
• 2 kg of chicken
• 1 kg of rabbit
• 300 g of tomatoes
• 500 g of green beans
• 250 g of Valencia beans
• 100 g of pepper (optional)
• 2 dozen edible snails (optional)
• 300 ml of oil
• A few strands of saffron
• A sprig of rosemary (optional)
• 6 g of paprika
• Salt
• 3.5 l of water

Preparation

Place the paella pan over a flame with the oil and when it is very hot, add the cubed chicken and rabbit.

Fry the meat until it is lightly browned.

Peel the tomatoes, remove the seeds, chop them up and then fry them on a low heat with the slices of pepper for 7 or 8 minutes.

When the sauce is almost ready, add a pinch of salt, the meat and the paprika and fry it all again without burning.

Add water to cover the sauce and meat and leave to cook. The cooking time depends on the texture of the meat.

If the chicken and rabbit are free range, allow 30 to 35 minutes.

Ten minutes before the calculated cooking time for the meat is up, add the green beans and the Valencia beans; in this way, they will be just right to eat.

You can also add the snails, having previously cleaned them.

At the end of the cooking time, add more hot water and allow to boil for a further 3 or 4 minutes.

Add the strands of saffron and the sprig of rosemary, add salt to taste and continue to boil for a further 5 minutes.

Then gradually add the rice and leave to cook for a further 5 or 6 minutes on a high flame, slowly lowering the flame.

Once the dish is ready, leave it to stand for a few minutes so that the rice absorbs the sauce.

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