Valencian paella with chicken and rabbit

Ingredients

• olive oil
• 150 g of chicken drumsticks
• 150 g of rabbit
• 150 g of onion
• 1 tablespoon of sweet paprika
• 1 gram of saffron
• 3 peeled tomatoes
• 3 medium-sized onions
• One head of garlic
• 120 g of rice (about one small cup)
• 1 tablespoon of green peas
• One medium-sized carrot
• Half a lemon
• salt, pepper
• water (approximately 1 cup per person)

In a very large frying pan, heat the olive oil over high heat. Add the chopped chicken and rabbit and brown them briefly, then add the chopped onions and garlic. You can leave the garlic cloves whole, but remove their skins before serving.

Once the meat is nicely browned, add the chopped carrots and green peas, reduce the heat to medium, and cook them briefly. Then add the peeled tomatoes, a pinch of sweet paprika, about 1 cup of water per person, salt, and pepper, and simmer for 5 minutes.

Pour the rice and saffron into the pan, then cook for about 10 minutes without stirring. A dark, flavorful crust will form. When the water has almost disappeared, remove the pan from the heat, cover it with a newspaper, and let it rest for at least 5 minutes.

Squeeze with lemon juice, don’t forget that, and then serve.