Paella



INGREDIENTS:

500g Chicken

500g Rabbit

480g Rice

350g paella vegetables (big Caricot beans,
small Haricot beans, Green beans,
Red peppers and green peppers optional)

24 Snails (optional)

120g Tomatoes

1.5 litres of water

Olive oil, Salt, Paprika, Saffron, Rosemary.

DIRECTIONS:

1. Clean the snails, chicken and rabbit thoroughly. Cut
the chicken and the rabbit in small pieces. Pour olive
oil in a paella pan and, when hot, quickly stir-fry the
chicken and the rabbit pieces. When they have browned,
add the tomato and stir-fry til well cooked, then add
the vegetables and stir-fry til they reduce. Add a pinch
of paprika.

2. Pour the water into the paella (you might find it best
to pre-boil the water first). Add saffron and salt to
taste. Add the snails if you are using them. Bring
everything to a rolling boil and let it bubble for
about 10 minutes. Correct for the evaporation of the water
by adding a little extra water as needed.

3. Add the rice and stir. Let the rice simmer on medium
heat for 10 minutes, and then reduce the heat to low and
let simmer gently for a further 10 minutes. Remove pan
from the heat, place some small branches of rosemary over
the rising rice, and let the rice absorb the remaining
liquid. Cover with cloth or sheets of newspaper for
about 10 minutes. Once the rice is dry the paella is ready
to be served.

Serves 4



Paella