Paella Valenciana (Spain) – Seema Pankhania

Ingredients

• 1 tbsp table salt
• 8 tbsp of Spanish olive oil
• 400g of chicken on the bone
• 400g of rabbit on the bone
• 200g of runner beans (in Spain we use “ferraura” and “tabella” varietals, but you can not find those anywhere else)
• 100g of broad beans or fresh white butter beans (in Spain we would use “garrafon”)
• 2-3 artichokes (depending on the size)
• 2 small tomatoes or 1 big one
• ½ teaspoon of sweet pimenton
• 1g of saffron (from La Mancha ideally, we say it is the best in the world : )
• 4 garlic cloves
• 2l of water or light chicken stock
• 1 sprig of rosemary
• 500g of Bomba or Calasparra rice