Paella

350 g rice

700 g chicken

300 g rabbit

15 g sweet paprika

Saffron threads, to taste (you can substitute a teaspoon of yellow food colouring)

450 g crushed tomato

400 g green beans

100 g broad beans

3-4 artichokes

100 g white beans

15 cl Extra Virgin Olive Oil from Spain

Water

to taste Salt

Pour the extra virgin olive oil into the pan so that the entire bottom is coated. Set the extra virgin olive oil on a low heat.

Once the extra virgin olive oil is heated, add the chicken, rabbit and salt. Cook the meat until golden brown, then add the vegetables.

Once the vegetables have lightly sautéed, make a well in the mixture and add the tomato and paprika. Cook the ingredients on a medium heat.

After a minute, fill the paella pan with water until the very top. Add a little more salt and let it cook for 20 minutes. Now comes the important moment. When the water has been reduced by half, add the rice and the saffron or colouring. Mix the ingredients together, turn the heat up high and cook for eight minutes or until the rice becomes visible from underneath all the liquid.

Turn the heat down low and cook for another six or seven minutes. If after this period of time you still see liquid in the pan, turn up the heat to medium intensity for the final few minutes.

Remove the pan from the heat and let the paella sit for about five minutes; now, then this magnificent dish is ready to serve. As you can see, the steps are very simple; the most difficult part of making paella is the amount of time required at each step. Judging the exact moment to add each ingredient is also key. Bon appetit!