Paella

Name: Paella
Ingredients: 600 g rice; 1 12 kg chicken, cut into small pieces; 375 g rabbit, cut into small pieces; 2 green peppers, diced; 2 red peppers, diced; 2 tomatoes, liquified (not grated); 3 -5 tablespoons olive oil; 1 head garlic; 12 cup broad bean (or not, if, like me, you don't like them); 2 liters water

10 ingredients

13 steps

Ingredients

600 g rice
1 12 kg chicken, cut into small pieces
375 g rabbit, cut into small pieces
2 green peppers, diced
2 red peppers, diced
2 tomatoes, liquified (not grated)
3 -5 tablespoons olive oil
1 head garlic
12 cup broad bean (or not, if, like me, you don't like them)
2 liters water

Directions

1

In a paella pan or large heavy skillet heat the oil and the garlic.
2

Add the meat and let it absorb some of the garlic flavor, until it's slightly golden (the meat that is).
3

Remove the meat and boil along with the water and the beans until tender.
4

Fry the peppers and set them aside.
5

You should still have quite a lot of oil in the pan, if not, add more.
6

Add the rice and stir on a high heat for 1 minute.
7

Add the meat and the liquid it's been simmering in.
8

Stir once, scraping the bottom well.
9

Cook rice for 10 minutes and add the peppers.
10

Cook for a further 10 minutes or until all the liquid has been absorbed.
11

Test the rice, if undercooked, add a little more boiling water and repeat the process.
12

When rice is cooked, turn off the heat and cover with a clean cloth and let it stand for 10 minutes.
13

Serve with a quarter of a lemon per plate and some ali-oli.