Flat beans

flat green beans (about 200 grams) • potatoes • onions • Olive oil • Salt • Vinegar (optional)

chicken wing halves • cut flat green beans • mustard • ketchup • Juice of 1 lemon • olive oil • Salt • garlic clove • Water

extra virgin olive oil (50 ml) • chicken, cut into pieces (1 kg) • rabbit (500 g) • chicken livers • green beans, cut into pieces (about 12 oz or 350 g; or use flat Romano beans with reddish spots if available) • lima beans (about 5 oz or 150 g; or use Spanish garrofón beans if available) • grated Roma tomatoes (about 14 oz or 400 g) • Valencia rice, if possible (about 1.1 lbs or 500 g) • sweet paprika • saffron • fresh rosemary • Water, food coloring (optional), salt, and lemon wedges for garnish

pork ribs, cut into small pieces (I add the meat so the fat gives the rice more flavor and richness) • large handful flat green beans, ends trimmed and cut into 1 1/2-inch pieces • red bell pepper • chickpeas (about 1 1/4 cups), soaked for 12 hours and boiled for about 30 minutes. Reserve the cooking water to add to the rice later • fresh spinach, chopped • green garlic stalks (or substitute 3 scallions) • fresh fava beans • ripe tomatoes, grated, and 2 garlic cloves, also grated. If you have a little parsley, add that too • eggplant • artichokes, trimmed of tough outer leaves, cut into wedges, then halved to get to the tender heart • sweet paprika • food coloring and saffron threads •

short-grain rice (about 600 grams) • flat green beans (about 250 grams) • Roma tomatoes • green bell pepper • garlic cloves • chicken, cut into pieces • pork ribs, cut into pieces • Water • Salt and oil • Food coloring (yellow paella coloring)

pork secreto, cut into pieces (500 grams) • flat green beans (500 grams) • cauliflower, cut into florets (500 grams) • red bell pepper, diced • wild mushrooms and/or mixed mushrooms, or both (250 grams) • asparagus, cut into pieces • green garlic, chopped • Olive oil • Salt • canned crushed tomatoes (400 grams) • sweet paprika • Yellow food coloring (paella coloring) •

medium or small potatoes (that’s what I used) • small package flat green beans (about 10.5 oz / 300 grams) • carrots • large onion • turkey pieces for stewing (about 600–700 grams) • Olive oil, salt, pepper, and a pinch of turmeric • sweet paprika • wine (red or white) • Flour (for dredging the meat; helps thicken the stew) • Canned crushed tomatoes (about 1 cup from a large jar, like the size used for canned chickpeas) • hard-boiled eggs

brown rice (about 200 ml) • Heura original bites (about 180 grams) • wild mushrooms (rovellones) (about 175 grams) • cleaned and chopped artichokes • chopped flat green beans (about 100 grams) • chopped shallots • chopped red bell pepper • chopped green bell pepper • small piece chopped celery • frozen lima beans (garrofón) (about 75 grams) • frozen green peas (about 50 grams) • homemade crushed tomato •

bomba rice (about 300 grams) • flat green beans (100 grams) • chicken or vegetable broth (about 700 ml; use your preference) • large carrots or 2 small carrots • onion • garlic cloves • bay leaves • smoked paprika (Pimentón de la Vera) • Salt • Black pepper (to taste) • red bell pepper • green bell pepper •

chicken drumsticks • pork foot (cut into four pieces and already salted) • pork backbone • ham or • cured ham bone • potatoes • chickpeas • Salt (to taste) • flat green beans

rabbit, cut into small pieces • rice (about 210 grams) • garlic cloves • medium carrot • red bell pepper • flat green beans • Beef broth or paella meat broth • Salt, pepper, extra virgin olive oil, saffron, and 1 tablespoon smoked paprika

chicken, cut into pieces • rabbit, cut into pieces • flat green beans (about 200 grams) • lima beans (about 200 grams) • crushed tomatoes (about 300 grams) • paprika • saffron threads per person • rosemary • Water • rice per person (about 100 grams) • Extra virgin olive oil • Salt

flat green beans (about 500 grams) • frozen lima beans (garrofón), or fresh if available • lemon • bomba rice (about 500 grams) • Water • Roma tomato • garlic clove • Smoked paprika • free-range chicken (about 500 grams) • rabbit (about 500 grams) • chicken livers • fresh rosemary •

chicken and pork ribs (about 250 grams) • green bell pepper • red bell pepper • flat green beans (about 100 grams) • lima beans (about 100 grams) • crushed tomatoes (about 100 grams) • garlic cloves • bomba rice (about 250 grams) • beef broth (about 500 ml) • Saffron • sweet smoked paprika • Salt, to taste •

short-grain rice (about 400 grams) • water (about 1.6 liters) • chicken and rabbit (about 700 grams) • medium vine-ripened tomato • fresh flat green beans (about 200 grams) • garlic clove • Yellow food coloring or saffron • Olive oil • Salt

round rice (bomba rice is my favorite) (500 grams) • free-range chicken, cut into pieces • rabbit, cut into pieces • meatballs made with 50% ground beef and 50% ground pork (see my recipe for "pantry meatballs" in my collection) • flat green beans (500 grams) • lima beans (garrofón) (300 grams) • ripe vine tomato • red bell pepper • garlic cloves • small glass extra virgin olive oil (about 1/3 cup or 80 ml) • Pink salt • sweet paprika •

chicken • rabbit • rice (about 2 kg) • Water • Food coloring (paella coloring) • Green beans (broad, flat variety) • Butter beans (lima beans) • Salt • Tomato • Rosemary

chicken (I usually don't use the whole half) • rabbit (we're not big fans of rabbit at home) • pork ribs, cut into chunks (we add ribs instead of more rabbit) • Extra virgin olive oil (enough to make a small pool in the center of the paella pan) • fresh flat green beans (about 375 grams) • fresh lima beans (about 300 grams) • garlic, finely chopped • (about 17 oz/500 grams) crushed tomatoes or 1 lb (about 1/2 kg) grated fresh tomatoes • sweet paprika (I usually use smoked paprika) • saffron threads • Water • Salt •

free-range chicken • ripe tomatoes • short-grain rice (about 300 grams) • lima beans (about 100 grams) • small red bell pepper • flat green beans • Salt, saffron, extra virgin olive oil, food coloring, 1 sprig rosemary, lemon

flat green beans (50 grams) • lima beans or butter beans (20 grams) • tomato • garlic clove • chicken • rabbit • bomba rice (about 150 ml) • Sweet paprika • Salt • Extra virgin olive oil • food coloring (saffron substitute) • rosemary •

rice • pork ribs, chopped • rabbit, chopped • chicken, chopped • flat green beans • artichokes, chopped • bacon • red bell pepper • Olive oil • Salt • water • Saffron •

bomba rice • (about 1/2 kg) chicken, cut into pieces • (about 200 grams) lima beans • (about 250 grams) flat green beans • saffron powder • crushed tomatoes • food coloring • (about 1 liter) meat paella broth • Rosemary • Salt • Olive oil

round rice • free-range chicken with livers • rabbit with livers • flat green beans (preferably narrow and without seeds, not too long) • frozen lima beans (better fresh, but hard to find in BCN) • fresh ripe tomato, grated (with flavor) • sweet paprika • saffron threads (higher quality) or ground • garlic • small regular beer • extra virgin olive oil (200 ml) • tap water (preferably hard) •