Ingredients

How to make it

  • Note: Infuse water in rosemary to get the four cups. The rosemary will be approximately one small bunch.
  • Pour the oil in the pot and when it is really hot add the chicken and the rabbit add salt to taste. Sautee until they are nicely brown. Add flat white beans and green beans and sautée for 3 minutes.
  • Remove the meat and add the tomato paste and sautee with the paprika and red peppers, be careful because we don’t want the paprika to burn otherwise it will become bitter. Put the meat back and add the water and saffron (five or six strings), add rice, add more salt and taste. Cook at high temperature for 15 minutes and then reduced at MINIMUM and let cook for another 15 minutes and cover . DO NOT MOVE RICE. When the water has evaporated remove from stove and let it rest for 5 minutes.
  • NOTE: You don’t really need a paella maker for this recipe. Just a nice and big enough pan with a lid will do it. DO NOT ADD too much saffron, just enough to change the color to a light yellow.

Reviews & Comments 5

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  • jamesj 4 years ago
    hope you like the potato bread. cheers.

    i have to give this a bash sometime. i love paella.
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    " It was excellent "
    tinadc ate it and said...
    In South Africa we have the 'Potjie' but I love Paella and when I have a ding-do on a summer day I serve that to my friends...great posting girl :)*****high 5
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    " It was excellent "
    elgourmand ate it and said...
    Welcome to GR. You're right, this is a bit restricted but simple is sometimes nice. Look forward to your expanded Paella.
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    " It was excellent "
    tinadc ate it and said...
    I adore Paella tx for thegreat recipe - hi 5
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    " It was excellent "
    misslizzi ate it and said...
    Looks gorgeous! (I might skip the rabbit, though)!
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