Ingredients
- 200 g (7 oz) Bomba Paella Rice
- 250 g (8.75 oz) Chicken Thighs
- 450 g (1 lb) Rabbit Legs
- 100 g (3.5 oz) Green Beans
- 75 g (2.75 oz) Broad Beans
- 100 g (3.5 oz) Artichoke Hearts
- 100 g (3.5 oz) Tomato
- 3 Cloves Garlic
- 750 ml (25 fl oz) Chicken Stock
- 2 Tbsp Olive Oil
- 1 Sprig Rosemary
- 1 Tsp Smoked Paprika
- 1 Pinch Saffron
- 1 Tsp Salt
Instructions
- Finely slice the garlic.
- Cut the artichoke hearts into bite-sized pieces.
- Grate the tomato.
- Place your pan on a high heat and when hot add the salt and the oil.
- Brown your chicken and rabbit pieces in the oil until nicely coloured on all sides.
- Move the meat to the side of the pan and add the green beans, artichoke hearts and broad beans. Again you want these to get some colour
- Add the garlic and tomato stir and cook for two minutes.
- Sprinkle with the paprika and then add the rice.
- Pour over the hot stock, add the saffron and rosemary.
- It is vital that you do not stir your paella, so just flatten out the rice and arrange everything in the pan so that it all has some space.
- Cook over a high heat for 10 minutes, then reduce the heat to medium and cook for another 12-15 minutes.
- Test the rice it should be just cooked!
- Now cover with foil and allow to sit over a very low heat for a further 5 minutes.
- Serve sprinkled with snipped chives.