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.
6OO gr rice
48O gr rabbit
6OO gr chicken
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"")
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.