Authentic paella originates from Valencia and contains different combinations of meat, such as rabbit, sausage, chicken and snails. If you don't have a traditional paella pan, a large shallow frying pan will do.
3 cups short grained rice
100ml olive oil
800g chicken, cut into bite size pieces
600g rabbit meat, cut into bite size pieces
12 Vaquetes snails, well cleaned (optional)
250g Ferradura beans (wide green beans)
200g Garrofon beans
1 ripe tomato, peeled
1 clove of garlic, peeled and chopped
1/2 tablespoon of paprika
Lemon wedges to garnish
Heat the oil in a paella dish or large shallow frying pan.
Salt the chicken and rabbit and brown in pan for 5 mins.
Add beans and brown for another 5 mins.
Add the garlic, paprika and tomato. Add water and the snails. Boil for 10 mins.
Add the saffron and rice, distributing it evenly over the surface of the pan. Boil on a high heat for 8 mins.
Add rosemary and salt to taste.
Turn heat on low and cook for a further 8 mins. so the bottom layers of rice are crispy ("socarrat")
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