Chicken & rabbit paella

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From the Source - Spain: Spain's Most Authentic Recipes From the People That Know Them Best

  • Yield: 4 Servings


  • Recommended pan size: 42–46 cm (16.5–18 in) diameter
  • 4 fl oz (120 ml ) olive oil
  • 17½ oz (500 g), chicken, chopped into 2½ cm/1 in chunks
  • 17½ oz (500 g) rabbit, chopped into 2½ cm/1 in chunks
  • 7 oz (200 g) flat green beans, chopped
  • 5¼ oz (150 g) garrofón beans (or butter beans), cooked & peeled
  • 2 ripe, medium tomatoes, peeled & grated
  • pinch of salt, plus extra for seasoning
  • 1 tsp mild smoked paprika
  • 1½ -2 L (2¾–3½ pt) chicken or vegetable stock
  • a few saffron threads
  • a sprig of fresh rosemary
  • 8¾ oz (250 g) pre-cooked snails (optional)
  • 14 oz (400 g) bomba rice (or short-grain rice)
  • salt & pepper, to taste
  • 1 lemon, quartered, to serve
How to Make It
  1. Put the paella pan over a low heat and heat the oil.
  2. Once the oil is hot, keep the temperature low, and add the chicken pieces. Cook gently until they have browned all over, and move to the side of the pan. Add the rabbit pieces, brown them, then move to the side of the pan.
  3. Put the green beans in the centre of the pan and fry, stirring to ensure they don’t stick to the bottom of the pan. Then add the garrofón beans (or butter beans).
  4. When cooked, move the beans to the side, and pour the grated tomato into the centre along with a pinch of salt. Stir with a wooden spoon until the tomato is cooked, then add the paprika, and mix all the ingredients together in the pan and stir thoroughly
  5. Fill the pan with the stock, which should almost reach the rim, and bring to the boil.
  6. Add the saffron, the sprig of rosemary, and season to taste. Remove the rosemary sprig after 10 minutes and discard. Cook for approximately 30–40 minutes.
  7. Keep an eye on the stock level: should it fall below the level of the paella pan’s handles, add more water. Then add the cooked snails if using.
  8. Pour the rice in a circular motion around the diameter of the pan.
  9. Use a spatula to ensure that that the meat, vegetables and rice are mixed evenly together, but then refrain from stirring.
  10. Return the mixture to the boil, and cook over a reasonably high heat for about 5 minutes, then at medium (or lower) heat for another 6 or 7 minutes or so, and finally over a low heat for another 6 or 7 minutes. (Total cooking time should be around 18 to 20 minutes.) Do not exceed this, or you will overcook the rice.
  11. Once the paella has finished, leave it to rest for about 15 minutes. If the grains of rice are still hard, cover the paella pan with newspaper or with cardboard lightly sprinkled with water. Season with salt and pepper, and serve with a lemon wedge.

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