Name: Paella Valenciana (The Original And The Best)
Total time: 1 h 30 min
Yield: 5
Ingredients: A large pinch of saffron, ideally from La Mancha; 1 tbsp rock salt; 120ml/4¼fl oz Spanish olive oil; 400g/14oz chicken (or duck) on the bone, cut into large pieces; 400g/14oz rabbit on the bone (or pork ribs), cut into large pieces; 6 cloves garlic, peeled and finely chopped; 1 tbsp sweet unsmoked paprika; 2 small tomatoes, grated; 4ltr/7pt water (or light chicken stock); 100g/4oz cooked garrafón or lima beans; 200g/7oz runner beans (ideally ferraúra or tabella varieties), cut into 4cm/1½in pieces; 500g/1lb 2oz Spanish paella rice; 2 sprigs fresh rosemary; Salt and pepper, to taste; Additional optional ingredients; 5 baby artichokes (use canned if you can’t find fresh), halved or quartered, depending on size; 1 red pepper, deseeded and cut into strips

VMG Recipes