Valencian paella

The first step is to prepare the meat ingredients. Wash and dry the rabbit, then cut the meat into small pieces. Heat oil in a frying pan (olive is best) and lightly fry the rabbit there. Then the meat must be removed and set aside until you need it again. You do the same with chicken: wash, dry and fry in a pan.

For frying the rest of the ingredients, you need dishes with high sides. A Chinese wok is ideal for this purpose. Heat a small amount of vegetable oil there and fry the pre-chopped garlic along with the chili pepper. Then add the peeled shrimp and mussels there. Continue frying until the liquid has completely evaporated.

Finely chop the onion and add it to the rest of the ingredients. This vegetable should acquire a characteristic transparent color during the frying process. Peel the sweet pepper from all excess (seeds and tails), cut into cubes and put in a pan.

Canned beans are next in the total mass of products (do not forget to drain the water) and tomatoes cut into the same cubes. If there were no fresh tomatoes at hand, blanks canned in their own juice are also suitable. We fry the entire set of products for 3-5 minutes.

The next step is the addition of green beans, two types of meat (rabbit and chicken) and white wine. Fry again for 3-5 minutes.

After that, put spices (saffron, turmeric, pepper) in the pan, salt to taste. Add not too fatty broth and rice in the proportion of "two to one". About 10 minutes before the final readiness of the dish, we throw peas into the pan. Do not stir the rice while cooking. The cereal should absorb all the liquid and remain crumbly. Let the Valencian paella steep for 15-20 minutes and serve.