Valencian Paella Recipe

500g Calasparra Rice
300g Chicken Pieces
150g Rabbit Pieces
150g Green Beans
50g Peas
1 Large Onion (diced)
4 cloves gralic (minced)
150g tomatoes (diced)
100ml Extra Virgin Olive Oil
Pinch Saffron
Teaspoon Smoked Paprika
Pepper & Salt to taste

Heat the Paella Pan and fry the onions & garlic in the olive oil, reduce the heat and then add the meat and cooked until browned, season with Salt and Pepper.  Add the tomato and the remaining spices.  Add 3 litres of water and bring to the boil and cook meat thoroughly.  Add the rice and cook on medium heat until the rice has fully absorbed the stock.  Half way thru add the beans and peas (these do not want to be over cooked).   When the rice is cooled switch off and allow the Paella Pan to stand for 5 minutes.

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