John Myers
Ingredients for 4 servings:
- 500 g paella rice (bomba rice)
- 1 ¼ liters of water or stock
- 500 g chicken
- 500 g rabbit meat
- 250 g beans, green, flat
- 2 handfuls of cooked giant beans as a substitute for Garrofó
- 250 g squid rings
- 8 large shrimp
- 2 cloves garlic
- 3 large tomatoes, diced
- 1 tsp sweet paprika powder
- some saffron
- Salt
- olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
Heat the olive oil in a paella pan. Fry the salted meat until it’s nicely browned. Wash the green beans, remove the strings, and cut the beans into thirds. Dice the garlic and add it to the meat along with the green beans. Fry for 10 minutes. Add the squid rings and fry for another 5 minutes. Then add the diced tomatoes and fry for another 5 minutes. Add water, paprika, and saffron. My Spanish friend uses paella coloring, but you can really do without it. As soon as the water boils, add the rice evenly. When everything is boiling again, reduce the heat to medium and simmer for about 20 minutes. Never stir the rice; it should still be a bit grainy at the end. Five minutes before the rice is done, add the shrimp to the rice until cooked through. Serve with aioli and lemon. The exact ingredients and quantities for this dish can, of course, be improvised. If it’s rabbit season, you should definitely try it. Otherwise, simply replace the rabbit meat with chicken or something similar. A version with ribs is also highly recommended.
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