Paella with Vegetables and Meat

Name: Paella with Vegetables and Meat
Total time: 7200 s
Yield: 10 adults
Ingredients: 2.2 lbs rice (1 kg); Twice the amount of water as rice; Olive oil; Salt; 5.5 lbs rabbit, chicken, and pork ribs (2.5 kg), cut into pieces; 1 1/4 cups crushed tomatoes (300 grams); 2 cups green beans (350 grams); 10.5 oz artichokes (300 grams); 2 large red bell peppers; 4 1/4 cups vegetable broth (1 liter); Lima beans (garrofón); Snow peas; Yellow food coloring or saffron

Eduardo Perez @eperezsal

Getafe

Paella with Vegetables and Meat

Eduardo Perez @eperezsal

Saved

Ingredients

2 hr

10 adults

2.2 lbsrice (1 kg)
Twice the amount of water as rice
Olive oil
Salt
5.5 lbsrabbit, chicken, and pork ribs (2.5 kg), cut into pieces
1 1/4 cupscrushed tomatoes (300 grams)
2 cupsgreen beans (350 grams)
10.5 ozartichokes (300 grams)
2large red bell peppers
4 1/4 cupsvegetable broth (1 liter)
Lima beans (garrofón)
Snow peas
Yellow food coloring or saffron

Saved

Steps

2 hr

1

Heat extra virgin olive oil with a little salt in a paella pan. Level the pan.
2

Add the cut and salted rabbit, pork ribs, and chicken. Fry until browned.
3

Optional: Fry rabbit liver and remove once cooked.
4

Add the pre-chopped red bell peppers and green beans. Sauté.
5

Add the crushed tomatoes and continue frying.
6

Add the lima beans (garrofón).
7

Wait until everything is well fried and has a good color.
8

Bring plenty of water to a boil in the pan, seasoning with salt and yellow food coloring or saffron to taste.
9

Optional: Add snow peas.
10

Boil until the vegetables are tender and can be easily cut. Adjust salt to taste.
11

Remove some broth to a separate container in case you need to add more later.
12

Add the rice. Use about 1 small glass (about 1/3 cup) per person, and double the amount of water if measuring. Spread the rice evenly.
13

Boil vigorously and evenly for 15 minutes as the liquid reduces. Add reserved broth if needed. Stir occasionally to prevent sticking.
14

Optional: For the last 2-3 minutes, place the pan directly over hot coals to create a crispy bottom (socarrat).
15

Remove from heat and cover with a cloth to rest.