- 650 gr. paella rice
- 1 kg chicken chopped in pieces (or half chicken and half rabbit)
- 250 gr. plain green beans washed and cut into 3cm strips
- 200 gr. “garrofó” (white big haricot bean typical from Valencia).
- 100 g tomato crushed (or grated)
- 4 cloves of grated garlic (optional)
- 150 cc olive oil
- 1 teaspoon of sweet paprika
- Put the olive oil in a “paella” pan then when very hot, add the meat sprinkle with salt and brown for a few minutes.
- When the meat has browned, place it to the side of the “paella” pan Then in the center of the pan place the green beans, . Sauté until the green beans are slightly browned.
- Then push the green beans to the side of the “paella”pan, and add the tomato and the garlic (if used) to the centre of the pan . Sauté over medium heat until it begins to change color .Then add the haricot beans, mix all the ingredients together and saute for a couple of minutes.
- Add the paprika, stir and cover everything with water, about 1300ml (twice the amount of the rice used). Make sure everything is covered with water if not add a bit more. Add salt to taste and boil on a high heat for about 5 minutes and then cook over a low heat for about 30 minutes.
- After this time, top up the water to the original level, return to boil and add the rice and saffron. Stir everything together and cook over high a heat for 5 minutes, then 5 minutes over a medium heat and 5 minutes over a very low heat. In total, the rice will cook for about 15 minutes until everything is dry.
- These three steps may change depending on the water remaining in the “paella” pan. Experience is the best ally.
- Leave the rice covered with a cloth for 5 minutes before serving.