2 cups of water
2 cups of uncooked rice
6 tablespoons of extra virgin olive oil
1 tablespoon of salt
1/2 tablespoon of smoked paprika
1/2 tablespoon of sweet paprika
600g of chicken breast, thighs, and wings cut into pieces
600g of rabbit meat cut into pieces
200g of green beans
4 cups of diced tomatoes
Accessory
Paella pan or skillet with a 30cm diameter
2 cups of water
2 cups of uncooked rice
6 tablespoons of extra virgin olive oil
1 tablespoon of salt
1/2 tablespoon of smoked paprika
1/2 tablespoon of sweet paprika
600g of chicken breast, thighs, and wings cut into pieces
600g of rabbit meat cut into pieces
200g of green beans
4 cups of diced tomatoes
Accessory
Paella pan or skillet with a 30cm diameter
1
Heat the paella pan over medium-high heat and add the olive oil and salt
Cook for a minute
2
Add the chicken and rabbit meat and cook for 30 minutes, stirring occasionally to ensure even browning
3
Cut the green beans into 5cm pieces and add them to the pan
Cook for an additional 5 minutes
4
Add the paprika and diced tomatoes and stir in two cups of water
5
Bring to a boil over high heat and cook for 30 minutes
6
Add the saffron and taste for salt
Stir well
7
Add the rice, starting from the edge of the paella pan, and stir in the remaining water
Cook on low heat for 20 minutes
8
If the rice is still too dry before it's cooked, add a little more water
Serve after resting for 5 minutes.
