Preparation Time 20 minutes
Cooking Time 60 minutes
Tick off the ingredients as you buy them
Place the saffron in a small bowl and add a little hot water to it to allow the colour to be released
In a paella pan add a generous amount of Moro Traditional Olive Oil , add the chicken and rabbit and gently pan fry allowing the bottom of the pan to brown, season with salt.
Add the garlic and paprika, stir quickly before the garlic can burn. Add the tomato and deglaze the pan.
Drain the lima beans and add along with the green beans. Add the chicken stock and the infused saffron.
Bring to boil, add the rosemary sprig and allow to simmer and reduce by 1/4, remove the rosemary then add the rice evenly.
The rice should be completely submerged in the stock at this point. If not, add more stock. This will need to be done now not later.
Reduce heat to low and cook until rice has completely absorbed the stock for approximately 20 min. Continue to cook a further 5 minutes on low heat to form the perfect crust .
Ensure the beans have soaked overnight otherwise they will not soften in time.
The better the quality of the chicken stock the better the end product will be, essentially the chicken stock will flavour the paella.
To achieve a good crust it is important that you start the cooking process with a generous amount of olive oil otherwise you will compromise the end result.