Valencian garden Paella
The correct amount of water and the right temperature cannot be determined with accuracy. With "paella", it is a question of practice making perfect.
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EmailIngredients:
6OO gr rice
48O gr rabbit
6OO gr chicken
24 snails
180 gr shredded tomatoes
180 gr ""garrofo"" beans (special for ""paella"")
180 gr ""tabella"" beans (ordinary white beans)
6 Tbs olive oil
a few strands of saffron
1 Tbs sweet paprika
Salt and yellow ""paella"" colouring
200 gr ""ferraura"" (special green beans for ""paella"")
Procedure:
Heat the oil, with a pinch of salt, in the "paella" pan and add the chicken and rabbit. Fry on a low temperature until golden brown. Now add all the beans, cook a little longer and add the tomato. When the tomato has cooked, add the paprika and quickly pour in 2.5 to 3 litters of water.
As soon as the water comes to a boil, add the snails (cleaned and cooked beforehand), the saffron, the colouring and a little salt. Leave to simmer for 15 minutes and then spread the rice evenly around the pan. Cook on a high light for six minutes and then turn the heat down and continue to cook until ready.
