Paella Valenciana

How it is made

Quantities are for 4 to 6 people. The steps are in the order you do them.

1. heat the oil in the paellera over a medium heat, add the chicken and the rabbit and brown them well, ten or fifteen minutes, then lift the meat out and keep it aside
2. in the same paellera fry the pepper for five minutes, add the grated tomato and carry on until it reduces, another five minutes
3. add the sweet paprika and stir at once so it does not burn, then pour in the hot meat broth and bring it to the boil
4. add the rosemary, the saffron, the green beans, the garrofó beans and the snails, put the meat back and season with salt and pepper
5. bring it back to the boil and pour in the rice, one part rice to two parts broth: from here on you never stir, you only move the paellera by the handles
6. cook over a high heat for ten minutes, then turn the flame down to half and carry on for another ten, until the rice is done but still al dente; the broth goes in once only and no water is added
7. in the last two or three minutes raise the flame to form the socarrat, the golden crust on the bottom
8. take it off the heat and let it rest five minutes before serving in the paellera; the rice should stay loose, neither dry nor creamy