Paella Valenciana

Name: Paella Valenciana
Total time: 90 min
Yield: 6
Cuisine: Spanisch
Ingredients: 500 g (17.5 ounces) chicken; 500 g (17.5 ounces) rabbit or duck; 20 g (0.75 ounce) salt; 8 tablespoons olive oil; 250 g (10 ounces) chopped green bell peppers (optional); 1 clove garlic (optional); 1 tablespoon sweet paprika; 500 g (17.5 ounces) diced or grated tomatoes; 2 liters (2 quarts) water (preferably hard water); 24 boiled snails (optional); 125 g (4.5 ounces) large haricot beans (canned or fresh); 100 g (3.5 ounces) small haricot beans (canned or fresh); 125 g (4.5 ounces) fresh runner beans or green beans; 8–10 threads of saffron and/or 1½ teaspoons yellow food coloring (see notes); 400 g (14 ounces) calasparra rice, bomba rice, or pearl rice; 6–8 branches of fresh rosemary

Rezeptvariante · Quelle: Wikibooks