Valencian Paella

Ingredients

• Chicken Thighs 10 oz
• Rabbit Legs 5 oz
• Paprika ½ spoons
• Saffron a pinch
• Baking Tomatoes 0 oz
• Chinese green beans 5 oz
• White Beans 0 oz
• Paella rice 5 oz
• Snails 5 oz
• Olive Oil to taste
• Salt to taste
• Fresh Rose Hips to taste

Step-by-Step Guide

Step 1

Pour oil into the center of the paella pan and sauté the meat over high heat until browned. If the oil starts to smoke, reduce the heat.

Step 2

Add all the beans (cut fresh pods into pieces) and sauté for a few more minutes. Create a well in the center and add the tomatoes, and after a couple of minutes, add the paprika. It’s important not to let the paprika burn, as it will become bitter.

Step 3

Pour water almost to the edge, season with salt to taste, and cook for 20 minutes, adding more water if it evaporates. In the end, the water level should match the lower edge of the pan's handle. Sprinkle the rice in a line down the center, then add the saffron on top, and finally stir everything together to ensure all the rice is covered with water.

Step 4

Boil over high heat for about 8 minutes, until the rice starts to rise to the surface, then reduce the heat to the minimum. Avoid allowing it to boil vigorously. Add fresh rosemary and snails, and cook for another 15-20 minutes, until the rice is fully cooked.