This hearty paella recipe from the north-east of Spain uses rabbit and chicken - ideal substitutes for shellfish.
125ml/4fl oz olive oil
200g/7oz rabbit meat, cut into bite-sized pieces
250g/9oz chicken breast fillets, cut into bite-sized pieces
salt, to taste
1 large onion, peeled and chopped
2 garlic cloves, peeled and chopped
165g/5¾oz runner beans, trimmed and sliced
2 ripe tomatoes, skin and seeds removed, chopped
1 level tsp sweet paprika
1.9 litres/3¼ pints hot chicken stock
salt and freshly ground black pepper
700ml/1.25 pints Spanish paella rice, such as calasparra
130g/4oz canned large white lima beans, drained
Heat the oil in a paella dish or a large, shallow frying pan over a medium heat. Season the rabbit and chicken meat lightly with salt.
Add the meat to the pan and fry for 4-5 minutes, or until browned all over. Remove from the pan and set aside.
Add the onion and garlic to the pan the meat was cooked in and fry for 3-4 minutes, stirring well, until softened.
Add the green beans and stir well. Return the cooked meat to the pan.
While the beans are cooking, add the chopped tomatoes and paprika, stirring to combine. Immediately add the hot chicken stock until it almost reaches the top of the pan.
Bring the mixture to the boil over a high heat and cook for 18-20 minutes. Season, to taste, with salt and freshly ground black pepper.
Add the rice and stir well to make sure it is covered with the liquid. Return the mixture to the boil and cook the rice over a fairly high heat for a further 20 minutes (or according to packet instructions), without stirring, until the rice is tender (not mushy or clumped together) and all of the broth has been absorbed.
Add the white beans and fold them into the paella.
Take the paella off the heat and cover the top with newspaper. Let it stand for about 10 minutes. If the rice has been cooked correctly, the grains should still be loose and retain a slight bite.
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