– Pour the oil in the center of the paella and level until it is in the center, at the ends add salt. -When the oil is hot, add the chicken and fry it over a low heat to remove the juice. We will see that the chicken is becoming half golden and at that moment we will add the rabbit and fry everything together until it is well browned. -Each time we add an ingredient we will add salt.
The time has come to include the vegetables
-Next, include the vegetables to our valencian paella recipe (wide green bean and artichoke if we are in season) to the green bean we know in Valencia by the name of ferraura also we have another variety called “rotjet”, fry them very little time not to lose flavor to minimum fire. -Add the ground paprika in the center of the paella and then the grated tomato and stir everything. -When we have everything well stirred and with the same appearance we will wait for the tomato to change colour, it will begin to darken at this rate we call it “grabbing” and we will add the garrofó which is more delicate than the previous vegetables and for that same reason we hope to put it at the last minute of the sofrito.
Now we add the water
-We will add the necessary water in function of the variety of rice that we have chosen 1/3, 1/4 …. a part of rice for 3 or 4 of water, in that moment we will raise the power of the fire to the maximum until it reduces and there each master has his booklet. – The water will boil and we will let it reduce until the mark of reference that we have taken into account before pouring all the water, when it arrives at that point of reference we will put the rice, we will settle it stirring it, we will taste of salt and we rectify if it is necessary
– We will include the rosemary and in 15 or 18 minutes the paella will be finished. -Before starting to eat it is preferable to let it rest for about 10 minutes.