Paella Valenciana

Ingredients:

2 cups olive oil
1 red bell pepper, cut in strips
3-4 lb. 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
2 cups snails, cleaned, fresh or frozen
1 1/4 pounds plus 1-ounce rice (3.5 ounces per person)
Salt and freshly ground pepper
1 pinch saffron, for coloring
Sprigs rosemary, as garnish

Preparation:

Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and
fry until they start to soften. Remove and reserve for garnish. Fry
the chicken and rabbit at medium heat until golden brown, adding more
oil, as necessary to keep the bottom of the pot lightly coated. Add
the paprika half way through to add color to meat. Push the meat out
to the edges of the pan and add the beans and tomatoes in the center,
mixing them well. Add 1/2 the water making sure to cover the pan until
it is 1/2 full. Simmer for approximately 30 minutes until most of the
water has evaporated. Add the snails and cook for 5 or 10 minutes.

Add the rice, distributing it evenly over the pan and fry for a few
minutes, moving it around in the pan. Add the rest of the water and
cook for about 20 minutes. Season with salt and freshly ground pepper.
Add a pinch of saffron for colour. Once this is done the paella should
not be stirred anymore.

For the last 1 to 2 minutes increase the heat to medium-high, until
the bottom layer of rice starts to caramelize, creating what
Valencians call the "socarrat". If the rice starts to burn remove the
pan from the heat immediately.

Garnish the paella with the strips of red pepper and the sprigs of
rosemary. Cover the pan and let it rest for 5 minutes before serving.

Recipe from SimplySaffron