For 4 persons:
- 1 medium chicken
- 1 medium rabbit
- 2 medium ripe chopped tomatoes
- 165 grs. wide green bean (Spanish-bachoqueta)
- 130 grs. large white lima beans (Spanish-garrafon)
- 1 level teaspoon of saffron
- 3 cups of Spanish rice
- 8 cups of hot water or (even better chicken broth)
- Olive oil (enough to cover the bottom of the paella pan)
- Salt (to taste)
- 1 level teaspoon of sweet red paprika
- Heat the oil and when it is hot enough, add the rabbit and chicken (lightly salted) and fry until lightly browned.
- Then add the white and green beans and cook them together with the meat.
- While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge.
- Cook all the ingredients for about 20 minutes over a high fire and tasting for salt.
- After 20 minutes we add the rice, distributing it evenly, making sure the rice is covered with liquid.
- The fire should be fairly high, not interrupting the boil. It takes about 20 minutes for the paella rice to cook. Do not stir the rice once you have added it to the paella pans, just change its position so that the fire gets to all patrs equally. All the broth should be absorbed when finished.
- Take the paella off the fire and let stand for about 10 minutes covering the top with newspaper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.
For a fantastic table presentation, small wedges of lemon can decorate the border and branches of romero (aromatic herbs) in the middle. Now you are ready to dig into your paella with wooden spoons and eat directly from the paela pans!
In other regions and even in some of the best recipes, you will that peas and peppers are added. These are not authentic ingredients for a true Valencian paella recipe.