Valencian paella recipe

• One glass of extra virgin Olive oil
• One chopped chicken
• One chopped rabbit
• 300 grams of fresh ferradura green beans
• One medium tomato
• One tablespoon of sweet paprika
• Saffron
• 6 glasses of water
• 200 grams of garrofón beans
• Salt to taste
• 3 glasses of rice
• A sprig of rosemary

It is very typical in València to add snails, artichokes, or even duck. There are also those who serve it with sliced lemon and those who add a bit of garlic to the sauté, although opinions are divided on these last points. It all depends on the cook's preference.

Once the paella is ready, there are some deeply rooted Valencian customs, such as eating it with a wooden spoon or directly from the paella pan placed in the center of the table. But that, of course, depends on the context…

1. Heat the oil in the paella pan (wide and shallow container) over low heat.
2. Sauté the chicken and rabbit for about 5 minutes.
3. Add the cleaned and chopped vegetables, the green beans and artichokes, and the grated tomato. Fry for a few minutes until a homogeneous sauté (sofrito) is achieved.
4. Add the paprika and fry over very low heat for one minute, then pour in the water.
5. Add the saffron, garrofón beans, and salt to taste.
6. Turn up the heat and let it boil for about 15 minutes.
7. Add the snails, if you choose to include this ingredient.
8. Distribute the rice evenly throughout the paella pan.
9. Let it boil for another 15 minutes and taste the broth. Add salt if necessary.
10. During the last 7-8 minutes, add the rosemary, let it cook for about 5 minutes, and then remove it.
11. The paella will be ready when the water has evaporated but it is not completely dry. To get 'socarrat' on the bottom of the pan, leave it over low heat for a little bit longer.