Paella by Ignacio Hernandez, WA Preparation 20' Cooking 50' People 3 Difficulty Ingredients Olive oil 200 ml Rabbit ½ each Butter beans 100 gr Spanish Sweet paprika 1 tsp Fresh grated tomato 5 tbsp Water/stock 900 ml Chicken ½ each Romano beans 200 gr Garlic 2 cloves Spanish Saffron 1 pinch Bomba rice 300 gr Salt taste Elaboration method 1# Method Place the olive oil in the paella pan on high heat. Once the oil starts smoking add the chicken and cook it until you get a golden-brown color and remove it. Add the rabbit and cook it until you get a golden-brown color and remove it. Reduce the heat and add the romano beans and butter beans, cook it for 5 minutes and remove it. On low heat, cook the garlic for a minute. Add the sweet paprika. Stir constantly to avoid the paprika getting stick at the bottom and get burnt. Add the saffron and keep stirring for 30 seconds. Add the grated tomato and cook it with the spices and garlic until it gets brown. Add the chicken, rabbit, romano beans, butter bans and mix it together. Add the bomba rice and mix it together. Add boiling water or stock. Spread out the rice evenly. Cook it for 18 minutes, 9 minutes on low heat and 9 minutes on high heat at the end to get the“socarrat” (crispy bottom). You can finish it off by placing a rosemary limb on top. Let it rest for 5 minutes.