Paella Valencian

First you need to prepare all the products for cooking paella - cut the chicken legs and rabbit legs into joints, grind the tomatoes, cut the tails from the beans and cut them in half, chop the peeled garlic. In a large, deep frying pan, heat the olive oil and fry the meat on both sides until a beautiful, golden brown. Add green beans to the pan to the meat and fry for another 5 minutes. Then add white beans, grated tomatoes and garlic. Fry for another 3 minutes, stirring occasionally. Then add saffron strands, paprika and pour boiling water so that it covers the meat by 2 fingers. Cook the paella with the lid closed over medium heat for about 25 minutes.

After this time, pour rice over the finished meat. The broth should completely cover it, if there is not enough liquid, add more water. After that, add salt, pepper and cook this dish over low heat, without stirring, for another 20 minutes, until the rice absorbs water. Ready paella should be infused under the lid for about 30 minutes, and only then it can be served on the table.