Traditional Paella Valenciana - Recipe by Chef David Rubio Varon

Ingredients

400g paella rice
600g chicken
300g rabbit
200g flat green beans
150g white beans
1g saffron
1 Tbs sweet paprika
200g grated tomato
2 garlic cloves, grated
2 L water
150mL extra virgin olive oil
15g salt

Method

In a paella pan of 45 cm in diameter, cover three quarters parts with extra virgin olive oil and spread salt around the contour.

Heat over medium heat.

Season the meat and add the chicken to the pan.

When it is about to brown, add the rabbit and cook until golden.

Add the vegetables.

When they take colour, add the sweet paprika and then the tomato with the garlic.

Mix everything and fry for about 4 minutes until the flavours mix.

Add the water and put the heat to the maximum, when it starts to boil, add the saffron and cook for 15 to 20 minutes until reducing quarter of the liquid.

Rectify salt and add the rice spreading it throughout the paella.

Cook for 5 minutes over high heat. Then lower to medium another 5 minutes and then on low for 5 more minutes.

Keep the heat low for 3 minutes until completely dry.

Turn off the heat and let stand for 5 minutes. serve.