Meat paella without seafood

Ingredients for 12 servings:

• 1 kg risotto rice
• 2 can/n kidney beans, approx. 400 g each
• 6 Pepper, 2 yellow, 2 green, 2 red
• 2 chorizos, cut into small pieces
• 2 kg rabbit meat, with bones
• 1 kg chicken meat, with bones
• 300 g peas
• 300 g bush beans
• 3 onions, cut into rings
• 3 garlic cloves, cut into small pieces
• 1 chili pepper(s), cut into small pieces
• 2 bags of spice mix (paella spice)
• 1 bottle of beer
• e.g. vegetable broth
• 4 tomatoes, cut into pieces
• 3 lemons, quartered

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Brown the meat in a large paella pan with the cooking fat. Add the onion, garlic, and chili. Add the vegetables, stir, and sauté. Add the rice. Stir and sauté again, then deglaze with a bottle of beer. Add the vegetable stock until everything is well coated. Season with paella seasoning. If you don’t have it on hand, season with the other seasonings. Simmer everything on low heat for about 20 minutes, until the vegetable stock is absorbed and the rice is nicely cooked. Then remove from the heat and let stand for about 10 minutes, covered with aluminum foil. Garnish with lemon juice.