Paella, a typical dish of the Valencia region, is perhaps the most typical recipe of Spanish gastronomy. The dish receives its name from the utensil in which it is prepared: the paella. As it is known in the Valencian zone, this is a type of wide frying pan without a grip and with two handles. There are many forms to flavour the paella that accompanies the rice. In this recipe typical products of Valencia are used, and it is prepared with meat, not seafood, although this last speciality is probably more well-known.

Ingredients

800 grams of rice.
3 garlic cloves
3 red tomatoes
Olive oil
1/2 rabbit.
150 grams of boiled peas.
Several chicken wings and thighs
Green and white beans
Saffron
Salt

Preparation

Put a paella pan on a low flame and put some oil in it. Once it is hot, add the tomatoes and the garlic, and fry them lightly. Then the chicken meat and the rabbit are added, which also have to be fried lightly, until they are golden-brown. Then add the rice and mix it all with a wooden spoon. A bit later, the peas and the beans are added, and again all of it has to be mixed while adding water (two glasses for each glass of rice). After that, add the salt and saffron and put it on a high flame for 5 minutes (it is important not to stir the rice when it begins to boil). After these 5 minutes, lower the flame and maintain the cooking during another 15 minutes. When the rice is cooked, take the paella of the fire, let the food cool down for about 5 minutes and then serve it.