2 cups of water
2 cups of uncooked rice without washing
6 tablespoons of extra virgin olive oil
1 tablespoon of salt
1/2 tablespoon of paprika
1/2 tablespoon of sweet pepper
600g of chicken cut into pieces (breast, thigh, and wing)
600g of rabbit meat cut into pieces (breast, thigh, and wing)
200g of broad beans
4 diced tomatoes
Acessory
Paella or frying pan with a 30cm diameter
2 cups of water
2 cups of uncooked rice without washing
6 tablespoons of extra virgin olive oil
1 tablespoon of salt
1/2 tablespoon of paprika
1/2 tablespoon of sweet pepper
600g of chicken cut into pieces (breast, thigh, and wing)
600g of rabbit meat cut into pieces (breast, thigh, and wing)
200g of broad beans
4 diced tomatoes
Acessory
Paella or frying pan with a 30cm diameter
Heat the olive oil and salt in the paella and let it simmer for a bit
Brown the chicken and rabbit meat, stirring occasionally to ensure even cooking, for 30 minutes
Cut the broad beans into 5cm pieces and add them to the pan
Simmer for an additional 5 minutes
Add the sweet pepper and tomato, and stir in two cups of water
Bring to a boil at high heat and let it simmer for 30 minutes
Add the paprika and taste the salt
Add the rice by the handfuls, starting from the edge of the paella pan, and the water, stirring occasionally
Cook over low heat for 20 minutes
If the rice is not cooked to your liking before it's too dry, add a little more water
Let it rest for 5 minutes before serving
