Recipe of Paella Valenciana

Ingredients

• 1 tablespoon ground pepper
• 1 grated tomato
• 12 units snails
• 15 grams saffron
• 2 cups rice
• 250 grams of beans
• 250 grams green beans
• 3-4 tablespoons oil
• 5-6 artichoke bottoms
• 500 grams rabbit (optional pork pulp) in cubes
• 500 grams chicken minced into cubes
• 6 cups cold water
• Optional: 100 grams of shrimp
• Salt to taste

Directions

1. 1

   Heat the oil in a low pan or pan, hopefully the biggest one you have. Start seasoning the meat while the oil heats up.

2. 2

   It must be well browned to achieve a good final flavor

3. 3

   Add green beans and stir to avoid burning.

4. 4

   Add the beans and give it a few turns so it doesn't stick to you, fry the vegetables.

5. 5

   Add 1 natural tomato grated or chopped into small squares.

6. 6

   Make a hole in the center, add a little olive oil and add ground paprika, stir quickly so it doesn't burn.

7. 7

   Add about 5 to 6 cups of water or until covered and leave it for 1/2 hour until it boils on high heat, as long as it releases all the flavors and aromas.

8. 8

   Add the crocuses and snails, if you don't have snails it doesn't matter, don't worry you'll be just as delicious.

9. 9

   Taste for salt and toss the rice crosswise or diagonally and give it a few turns.

10. 10

    Keep it on high heat for 10 minutes and add 5 artichoke bottoms cut into quarters plus a pinch of fresh rosemary.

11. 11

    Then lower the flame and keep it on low heat for 20 minutes or until the rice is cooked and you notice that the water has been absorbed.

12. 12

    It should be semi-dry.

13. 13

    Now for the best! , let's eat!! your family or guests will be surprised.