In the paella pan where we will make the paella, add the oil and first fry the chicken, then add the rabbit. When it's browned, add the garlic, red bell pepper, the 2 grated tomatoes, and the 2 tablespoons of tomato paste.

Let this mixture cook on low heat for 5 minutes, then add the meatballs. Sauté them a bit with everything, then add the bag of vegetables, salt, and food coloring. Let it all cook for about 10 minutes on low heat.

After 10 minutes, add the water. I add water up to the level of the rivets on the paella pan. Let it all simmer for about 15 to 20 minutes on low heat. After those 20 minutes, add the rice. If you see that the broth has reduced below the rivets on the pan, add a bit more water.

Once the water with the rice starts to boil again, set it to medium heat. When the rice has absorbed the broth, reduce the heat to low and let it cook until the rice is done. Then turn off the heat and cover it to let it rest. You can cover it with newspaper or aluminum foil; that's optional.

I hope I explained myself well and that my recipe has been very helpful. I assure you that you'll love this Valencian paella recipe 😊😊