(for 4 people)
- Fill the paella with a little olive oil and fry the rabbit and chicken pieces with a little salt over medium to high heat until very brown. Add the green and white beans and sauté.
- Push the ingredients already in the paella to the edge of the paella so that the tomatoes in the middle can be fried until they are creamy. Then fill the pan with water to about half a centimeter below the edge. When the stock level is reduced to about half, season with salt and add saffron and paprika powder.
- Add the rice and spread it evenly and stop stirring. Leave the fire at maximum strength for just 5 to 7 minutes (the first grains of rice will have swollen and look slightly out of the broth) and then turn it back down.
- Let the rice sit for about 25 minutes. Good succeed!