Valencian Paella Recipe
Instructions
First of all gut and cut into small pieces the chicken and the rabbit (1), then put the oil in the typical frying pan (paella) and heat it (2); add some salt (3) and
add the pieces of chicken and rabbit (4), then brown them on a medium flame for at least 10-15 minutes, flipping the meat over on each side; cut the snow peas into thirds and the peppers into strips (5) and when the chicken is well browned (6)
add the snow peas cut into thirds (7) and the strips of pepper (8): brown everything for 10 minutes more, stirring occasionally. Add the large white beans (9) (if they're fresh you can add them together with the other vegetables) and, after a couple of minutes, add the tomato puree (10). After stirring, add the hot water (or broth) (11), the spices (chili pepper, saffron and paprika) and blend everything well (12);
add salt to taste to make the broth flavoursome (13) and finally add the rice (14), spreading it evenly into the paellera. From this moment on, don't touch the rice anymore (15). Raise the heat and cook for 7-8 minutes on a high flame, after that lower the heat and go on cooking for 10 minutes more on a medium flame, until the rice dries out. With this purpose, after the 18 minutes have passed, check the centre of the paella with a spoon, moving some rice aside: if there is no more cooking liquid, the Valencian paella has dried well and it's ready to be tasted!
