The preparation
Step 1:
Cut the rabbit and chicken meat and the tomato into cubes. Wash the pepper and cut it into strips.
Step 2:
Pour the olive oil into the paella pan, sprinkle in a little salt and heat, then turn the heat down slightly.
Step 3:
Add the garlic to the hot oil and fry briefly. Then add the rabbit and chicken meat with the bell pepper and fry evenly for about 10 minutes.
Step 4:
Remove the bell pepper and set aside. Then add the green beans and lima beans and continue frying for about 5 minutes.
Step 5:
Then add the tomato and paprika powder and fry for another 2 minutes. Stir frequently.
Step 6:
Finally, add the water and saffron and bring everything to the boil. Season with salt and simmer on a low heat for approx. 25 minutes.
Step 7:
Then sprinkle the rice evenly into the paella pan. Stir everything together and cook until the rice is done and the water has evaporated (approx. 20-25 minutes).
Step 8:
Approximately 5 minutes before the end of the cooking time, spread the fried pepper strips evenly over the paella. When the paella is ready, remove it from the heat, leave it to stand for about 5 minutes and then serve.
Tip: If the rice is not quite cooked and the water has boiled away, add a little water with salt or cover with aluminium foil or a lid and reduce the heat to low. This will extend the cooking time slightly. The paella should be cooked until a light crust, known as socarat (which the Spanish consider very important), forms on the bottom.
