Rabbit and Chicken Paella Recipe

Ingredients

350g paella rice
2 tbs olive oil
Half a rabbit chopped into portions
Chicken portions (drumsticks, thighs, wings etc) about 500g
1 medium onion, chopped
1 red pepper, chopped
2 cloves of garlic, chopped
1 tsp salt
1 tsp saffron strands (or 1 tsp yellow food colouring if you must)
1 tsp cayenne pepper
1 tsp paprika
Three chopped tomatoes
200g green beans, chopped
Plenty of twists of freshly ground black pepper
1.2 litres of boiling water


Method

In a paella pan, or at the least a very large frying pan - maybe even two separate frying pans - heat the oil.

Add the meat and sizzle it for about five or six minutes on a medium to high hob (or barbeque!) until the outsides are browned.

Add your onion and pepper, stir and leave to cook over a medium heat for 10 minutes.

Add the salt, pepper, cayenne pepper, paprika and garlic and stir well to combine. Cook over a medium heat, stirring all the time, for a minute or so.

Chuck in your tomatoes and green beans, stir well and add the boiling water. Bring back to the boil.

Season again with salt and pepper, and then add the rice. Stir in and leave for 20-30 minutes on a very low heat until rice is cooked and all liquid absorbed. Shake the pan from time to time to prevent burning.

Have you made this dish? Send us a photo of your efforts and we'll print them in the Guardian and online - click here to send us an email pic. Or send them to Chris Burton
Worksop Guardian, 21-27 Ryton Street, Worksop, Notts, S80 2AY