Pour the Extra Virgin Olive Oil from Spaininto the pan so that the entire bottom is coated. Heat the Extra Virgin Olive Oil from Spain on low.
Once the Extra Virgin Olive Oil from Spainis heated, add the chicken, rabbit and salt. Cook the meat until golden brown, then add the vegetables.
Once the vegetables are sautéed lightly, make a well in the mixture and add the tomato and paprika. Cook the ingredients on medium heat.
After a minute, fill the pan with water until the very top. Add a little more salt and let it cook for 20 minutes. Now comes the important moment. When the water has been reduced by half, add the rice and saffron. Stir the ingredients together and turn the heat up to its maximum intensity. Cook for eight minutes or until the rice becomes visible from underneath all the liquid.
Lower the heat to its minimum intensity and cook for another six or seven minutes. If after this period of time you still see liquid in the pan, turn up the heat to medium intensity for the final few minutes.
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13 ounces of rice
One and one-half pounds of chicken
12 ounces of rabbit
One tablespoon of sweet paprika
Saffron threads, to taste (you can substitute a teaspoon of yellow food coloring)