About this recipe:I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.
1 tablespoon olive oil
1/2 whole chicken, cut into 6 pieces
1/2 whole rabbit, cleaned and cut into pieces
1 head garlic, cloves separated and peeled
1 tomato, finely chopped
1 (400g) tin butter beans
150g frozen garden peas
150g frozen green beans
salt to taste
1 teaspoon mild paprika, or to taste
1 pinch saffron threads
dried thyme to taste (optional)
dried rosemary to taste (optional)
740g uncooked white rice, or as needed
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Method Prep:30min › Cook:1hr30min › Ready in:2hr
Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas and green beans. Season with paprika, and mix well.
Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to the boil. Simmer for about 1 hour to make a nice stock.
Season with a generous amount of salt, and just enough saffron to make a nice yellow colour. Season with thyme and rosemary if desired. The goal is to make a rich tasting stock that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.