Spanish meat paella with various vegetables

Ingredients for 12 servings:

• 200 ml olive oil
• 800 g chicken (preferably parts with bones!)
• 600 g rabbit meat
• 600 g spare ribs
• 400 g beans (green beans)
• 800 g bell pepper(s) (red+green)
• 400 g artichoke(s), fresh or
• 600 g artichoke(s) , from the can
• 200 g tomatoes, from the can
• 3 cloves garlic
• 200 g olives, black
• 1 kg rice (short grain rice)
• 1 liter of water
• 1 liter vegetable broth
• Salt
• Saffron threads

Instructions

Working time approx. 1 hour 45 minutes; Total time approx. 1 hour 45 minutes

Paella Murciana

The meat is cut into pieces approximately 4 x 4 cm in size. The bell pepper is cut into strips, fried, and set aside. The garlic is finely diced. Heat all the oil in a pan. Brown the meat until golden brown. Add the garlic, canned tomatoes, beans, and fresh artichokes in that order and fry for about 5-10 minutes. (If using canned artichokes, wait and add them later!) Now add the canned artichokes and the fried bell pepper strips. When it starts to boil, add the rice. After another 5 minutes, add the vegetable stock and water, and let it simmer for another 15 minutes. Finally, scatter the black olives over the surface and sprinkle with saffron threads. After another 5 minutes of cooking, the Murcian paella is ready! It tastes best when you let it rest for another 5 minutes, covered (with aluminum foil), and serve it with a delicious Tinto!