3 cups of water
2 cups of uncooked rice
6 tablespoons of extra virgin olive oil
1/2 tablespoon of paprika
1/2 tablespoon of sweet paprika
1/2 tablespoon of salt
600g of chicken cut into pieces (thighs, legs, and wings)
600g of rabbit meat cut into pieces (thighs, legs, and wings)
200g of broad beans
4 chopped tomatoes
Accompaniment
Paella pan or skillet with a 30cm diameter
3 cups of water
2 cups of uncooked rice
6 tablespoons of extra virgin olive oil
1/2 tablespoon of paprika
1/2 tablespoon of sweet paprika
1/2 tablespoon of salt
600g of chicken cut into pieces (thighs, legs, and wings)
600g of rabbit meat cut into pieces (thighs, legs, and wings)
200g of broad beans
4 chopped tomatoes
Accompaniment
Paella pan or skillet with a 30cm diameter
1 Place the olive oil and salt in the paella pan and warm it slightly
Patty the chicken and rabbit meat and fry for 30 minutes, stirring occasionally to ensure even browning
Cut the broad beans into 5cm pieces and add them to the pan
Simmer for another 5 minutes
2 Add the paprika and tomato and stir in two cups of water
Boil at high heat for 30 minutes
Add the saffron and taste the salt
Add the rice to the paella pan, starting from the edge, and the remaining water, stirring occasionally
Simmer at low heat for 20 minutes
If the rice is too dry before it's cooked, add a little more water
Let it rest for five minutes before serving
