Valencian-style paella

Ingredients for 4 servings:

• 10 tbsp olive oil
• 1 large red bell pepper(s), cut into strips
• 1 chicken, in small pieces
• 400 g pork (chopped pork ribs or goulash)
• 400 g rabbit, in small pieces
• 400 g beans, green
• 200 g beans, thick white
• 200 g peas, fresh or frozen
• 1 tbsp parsley, chopped
• 200 g tomatoes, peeled and finely chopped
• 400 g short grain rice
• ½ tsp saffron, pure
• 1 liter chicken broth, lightly salted
• 1 lemon(s), cut into quarters
• 2 tsp sea salt
• 6 clove(s) garlic, coarsely chopped

Instructions

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

Heat the olive oil in a paella pan (or a large frying pan with a diameter of about 32 cm), add the salt (this will prevent it from splashing) and fry the pepper strips. Remove the pepper strips. Add the meat to the pan and brown on all sides. Add the beans and fry them. Then stir in the garlic, parsley and tomatoes. Dissolve the saffron in the stock (you can also do without it) and pour it into the pan. Mix everything well and cook for about 5 minutes. Season to taste. Now add the rice, mix everything well and distribute the meat evenly. There should now be enough liquid in the pan to cover everything. Do not stir again!!! Depending on the consistency of the rice, simmer for another 10 to 20 minutes. If there is not enough liquid, add water. Now arrange the peppers on top in a star shape and cook for another 5 minutes. Remove the pan from the heat and let stand for 5 to 20 minutes. Garnish with the lemon quarters (which will then be drizzled over the paella). If you like crayfish, king prawns, or mussels, you can fry two per person with the peppers, remove them, and then place them back on top with the pepper strips. Here in the countryside, paella is made with snails. Another tip: If you’re cooking paella on the stovetop, it’s better to pre-cook the rice. Since you’re not supposed to stir it, it tends to stay hard on the outside of the pan, while everything inside gets mushy! This reduces the cooking time. If you’re using dried beans, soak them overnight and only add the rice when they’re almost tender. Basically, you can use any vegetables. The amount of vegetables can vary. If you add artichokes, for example, the paella will be dark. You can also use more rice if you have big eaters. The Spanish allow 100g of rice per person. I only use 50 to 70g. You can also use lamb instead of rabbit.