Ingredients
- 1 tablespoon olive oil
- 1/2 whole chicken deboned and cut into pieces
- 1/2 rabbit deboned and cut into pieces (optional)
- 1 head garlic cloves separated and peeled
- 1 medium tomato finely chopped
- 1 cup butter beans
- 1 cup green peas
- 1 cup green beans trimmed
- 1 teaspoon sweet paprika
- 6 cups water
- Salt to taste
- 1 pinch saffron threads
- 1 pinch dried thyme
- 1 pinch dried rosemary
- 3 cups short-grain white rice
Instructions
- Preheat a paella pan over medium-high heat. Add olive oil, chicken, rabbit, and garlic. Cook until browned, then move meat to the sides.
- Add tomato, butter beans, peas, and green beans to the center of the pan. Season with paprika and stir to combine.
- Fill pan with water. Bring to a boil and simmer for 1 hour to create a broth.
- Season broth with salt, saffron, thyme, and rosemary.
- Stir in rice. Cover, reduce heat to low, and simmer until liquid is absorbed, about 20 minutes.
- Serve immediately.