Recipe of the Valencian paella

I found the recipe on this page: XXXXXXX.

Ingredients per person:

• Chicken (150 g)

• Rabbit (150 g)

• Powder from red sweet paprika

• Saffron from the flower or food colouring

• 3 soup spoons of mash fresh tomato

• Green kidney beans (70 g)

• Carob beans (25 g)

• White beans (25 g)

• Water

• Virgin olive oil (5 soup spoons)

• Rice (125 g)

• Salt

• During season, half a artichoke in slices

Preparation

• We heat the oil in the paella pan, and when it starts to frizzle, we put on the chicken and rabbit meat cut in pieces, browning them carefully on medium heat.

• Thereafter, we add the vegetables, also in pieces, and let them fry from a couple of minutes.

• After that, making a hole in the centre of the paella, we fry the tomato, and when it starts to get colour, we add the paprika powder (carefully or the paella will get burnt or get a bitter taste). We stir everything well and add water up to the border of the paella pan.

• We let the paella cook for around 30 minutes, and add some salt.

• We add the rice and the saffron powder or the colouring, making sure the rice is well distributed in the pan, and let it cook vividly until the rice is done or the clear soup has evaporated completely.

• Let it rest for some minutes and... To the table!

Advice for the making of a good paella

• There should be approximately the double amount of water than rice at the time of adding the rice. Here in Valencia we use the rivets of the handles on the inside of the paella pan as reference.

• The higher the heat, the quicker the evaporation of the clear soup - if you see that the rice will be hard, lower the heat and if you see that there will be too much clear soup left, increase the heat.

• It is better adding too much water than too little, you can always pour off some of the clear soup if you see that there will be too much of it. Also, a watery rice can be eaten, but if it is hard, you can not even give it to the cat.

• If the rice is a bit hard, sometimes it can be fixed by covering the paella pan with aluminium foil and let it rest for some minutes.

• Anyway, practice makes perfect, so if you practice all Sundays you will see that your paella will be delicious.

• Some think that it is very tasty to put in a twig of rosemary in the middle of the rice cooking. But it should only be a small twig, if not the rosemary will kill all other tastes.