Paella Valenciana
Foodnetwork.com
Foodnetwork.com
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Ingredients

  • 2 cups olive oil
  • 1 red bell pepper, cut in strips
  • 3/4 chicken, cut into pieces
  • 1/2 rabbit, cut into pieces
  • 1/2 teaspoon sweet paprika
  • 1 1/2 pounds green beans, cut into 1-inch pieces
  • 1 1/2 pounds broad beans, shelled
  • 1/2 tomato, chopped
  • 4 1/2 cups water, or fill up the paella pan to the height of the handles 2 times
  • 2 cups snails, cleaned, fresh or frozen
  • 1 1/4 pounds plus 1-ounce rice (3.5 ounces per person) (recommended: Bomba – short grain rice)
  • Salt and freshly ground pepper
  • 1 pinch saffron, for coloring
  • Sprigs rosemary, as garnish
  • Special equipment: large shallow pan

Instructions

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