for 4 person

Meat

1 tbsp	olive oil
400 g	rabbit ragout

600 g	chicken drumsticks
½ tsp	mild paprika
1 tsp	salt
a little	pepper

½ tsp	mild paprika
1 tsp	salt
a little	pepper

Vegetables

1	red pepper
1 tbsp	olive oil

1	onion
2	garlic cloves
300 g	green beans

3	tomatoes (approx. 300 g)
1 tin	white beans (approx. 410 g)
1 tsp	rosemary needles
100 g	peas
½ tsp	salt

Rice

250 g	risotto rice (e. g. Carnaroli, Arborio)
2 sachet	saffron
7 dl	fish bouillon
½ tsp	salt

½ tsp	rosemary needles
½ bunch	flat-leaf parsley
½	lemon

How it's done

Meat

Heat the oil in a paella pan or a large frying pan. Brown the rabbit in batches for approx. 3 mins. on each side, remove from the pan.

Reduce to a medium heat, fry the chicken in batches for approx. 10 mins. all over, remove from the pan.

Season the rabbit and chicken, cover and set aside. Wipe the cooking fat from the pan.

Vegetables

Peel the pepper and cut into thin strips. Heat the oil in the same pan. Sauté the pepper for approx. 5 mins., remove and set aside.

Finely chop the onion and garlic, cut the beans into approx. 2 cm long pieces. Sauté the onion, garlic and beans in the same pan for approx. 5 mins.

Dice the tomatoes, rinse the beans in cold water, drain. Finely chop the rosemary, add along with the peas, season with salt.

Rice

Add the rice. Dissolve the saffron in the stock, pour over the rice, stir and season with salt, cover and simmer for approx. 15 mins.

Remove the chicken from the bone and arrange on top of the paella along with the rabbit and the reserved pepper. Cover and simmer for approx. 5 mins. until the rice is al dente.

Finely chop the rosemary, roughly chop the parsley, squeeze the juice from the lemon. Sprinkle the herbs on top of the paella, drizzle with the lemon juice.

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