Valencian paella
This paella originates from the Spanish city of Valencia and uses a combination of rabbit and chicken instead of the traditional seafood.
Ingredients
- 2 tbsp olive oil
- ½ rabbit, cut into chunks through the bone
- 2 chicken thighs, skin removed and roughly chopped
- 100²µ/3½´Ç³ú chorizo, roughly chopped
- 1 rosemary sprig
- 1 onion, roughly chopped
- 3 garlic cloves, roughly chopped
- 3 tomatoes, skins removed and roughly chopped
- 1 tbsp smoked paprika
- pinch saffron
- 1.5 litres/2¾ pints chicken stock
- 1 chicken stock cube
- 250g/9oz bomba paella rice
- 12 snails, shells removed
- 100²µ/3½´Ç³ú runner beans, sliced
- 100²µ/3½´Ç³ú tinned butter beans
- 200g/7oz broad beans, double podded
- 100²µ/3½´Ç³ú tinned small white beans
- 1 tbsp roughly chopped parsley
- salt and freshly ground black pepper
Method
Heat the oil in a casserole or paella pan. Season the rabbit and chicken and sauté in the pan until golden and cooked through. Remove from the pan and set aside.
Add the chorizo, rosemary, onion, garlic, tomato, smoked paprika and saffron to the pan. Cook for 2–3 minutes until golden and soft.
Warm the chicken stock in a large saucepan and add the extra stock cube.
Add the meat back to the pan along with the rice, snails and all of the beans. Pour in the stock, bring to a gentle simmer and leave undisturbed for 25 minutes until all the stock has been absorbed.
Sprinkle with the chopped parsley and serve immediately.