Paella de Valencia

Name: Paella de Valencia
Ingredients: 1/2 TBS Olive oil; 2-3 small pieces of chicken, on the bone. Cut up thighs and wings are best. Each piece should be 2 to 2.5 oz.; 2-3 small pieces of rabbit, on the bone. (No rabbit? No problem. We usually use country style pork ribs cut into bite-sized (2 to 2.5 oz) pieces. Valencians would call this "Mountain Paella".); 3/4 cup of green beans cut into 2 to 3-inch lengths. [The Valencians use a local wide bean called "Ferradura" or "Batxoqueta". A bit difficult to find in the US.]; 1/2 tsp sweet paprika; 1 pinch of saffron; 1/2 cup "Bomba" Rice. [In a pinch use a short/medium grain rice - like a risotto rice - NEVER LONG GRAIN.]; 2 cups water (4 parts water for each part rice - 1 part will simmer off while making the broth and 3 parts is absorbed by the rice); Salt

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One of the best experiences of our European adventure was enjoying an authentic Paella cooking class at " Mi Paella en el Huerto " ("My Paella in the Garden").

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Ingredients

1/2 TBS Olive oil
2-3 small pieces of chicken, on the bone. Cut up thighs and wings are best. Each piece should be 2 to 2.5 oz.
2-3 small pieces of rabbit, on the bone. (No rabbit? No problem. We usually use country style pork ribs cut into bite-sized (2 to 2.5 oz) pieces. Valencians would call this "Mountain Paella".)
3/4 cup of green beans cut into 2 to 3-inch lengths. [The Valencians use a local wide bean called "Ferradura" or "Batxoqueta". A bit difficult to find in the US.]
1/2 tsp sweet paprika
1 pinch of saffron
1/2 cup "Bomba" Rice. [In a pinch use a short/medium grain rice - like a risotto rice - NEVER LONG GRAIN.]
2 cups water (4 parts water for each part rice - 1 part will simmer off while making the broth and 3 parts is absorbed by the rice)
Salt