Paella with Rabbit’

Maybe your new favorite bean dish:

1 paella pan of 45 cm ø 1 kg of chicken or possibly 1/2 kilo each of chicken and 1/2 kilo of rabbit Remove skin from tomatoes and cut into coarse pieces, cut meat into pieces, and pat dry.

Put olive oil in a large shallow pan and heat until very hot, fry meat in it until golden brown.

Next add the beans and peas, then the tomato.

Turn fire on low.

Next, add a teaspoon of ground paprika, followed on the spot by the water and salt.

Increase temperature repeatedly until the whole boils and then turn down to medium temperature to cook the meat, this will take 20 to 40 min depending on the quality and size of the meat.

Add the rosemary sprig, season with salt, maybe seasoning and add the saffron (important!).

Remove a little of the clear soup on top.

Increase temperature repeatedly, add the unwashed long grain rice, stir with a wooden spoon.

Make intensive during the first 10 min, be careful not to burn the long grain rice.

Then reduce the fire for the remaining 8 to 10 min.

The long grain rice will now soak up the color and liquid and take on the flavor of the clear soup.

Check if the rice is cooked properly, if it is still a little bit hard, add the previously drained clear soup and simmer a little bit more on low heat.

Remove from heat and continue to swell for 5 minutes.

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