Connoisseur – Paella

Ingredients for 5 servings:

• 400 g rice (paella rice)
• 1 chicken, cut into pieces
• 1 rabbit, cut into parts
• 1 handful of beans (runner beans), green
• 3 bell peppers, red and yellow
• 450 g peas (frozen)
• 1 bag of saffron threads
• 1 ½ liters of chicken broth
• salt and pepper
• Cayenne pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

– hopefully close to the original –

Fry the rabbit and chicken pieces in a large pan until very crispy. It’s important that a good browning develops (this can take a good twenty minutes – crispy frying doesn’t mean cooking at full heat as quickly as possible, but rather at medium heat with a little patience). Then deglaze the pan with a little of the chicken stock. Clean and chop the vegetables, and add them. Sprinkle the rice over the pan. Mix about one to one and a half liters of chicken stock with the saffron and add to the paella. Only add enough liquid to cover the entire pan – it’s better to add stock gradually, similar to risotto. The rice and meat should now cook uncovered (the heat should be medium; low heat is not appropriate here). If you like, you can season with salt, a little pepper, and perhaps some cayenne pepper. Serve hot. Note: Originally, only a few spices are needed, as the whole flavor should come exclusively from the searing of the meat (which can also be seasoned beforehand).