Paella Valenciana (of meat)

• 3 cups round paella rice
• 1 liter of chicken broth
• ½ kg of chicken meat
• ½ kg of rabbit meat
• A good handful of ferradura green beans
• A medium tomato
• ½ red bell pepper
• 1 teaspoon paprika powder
• Olive oil
• sprig of rosemary
• A few sprigs of saffron
• Salt and pepper

Difficulty : Medium

• Total time 6 0 min.
• Elaboration 20 min.
• Cooking 40 mins.

1. Clean and cut the rabbit and chicken meat into pieces.
2. Wash the tomato, and cut it into pieces.
3. Wash the red pepper, remove the seeds and cut into strips.
4. Heat the paella pan over medium heat and add a good drizzle of olive oil.
5. Gently fry the pieces of chicken and rabbit meat, until obtaining a golden color on their surfaces.
6. Add the beans and let them cook for a few minutes.
7. Add the tomato, the paprika and mix for a few minutes.
8. Pour in the chicken broth, along with the saffron sprigs, rosemary and a pinch of salt and pepper.
9. When the broth begins to boil, add the rice, mix everything together and place the strips of red pepper on top.
10. Lower the heat once the broth has almost evaporated, for 20 minutes.

Recommendations: If you see that there is no broth left before 20 minutes, add a little to prevent the rice from drying out too much.