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Paella Valenciana Recipe


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Ingredients for 6 servings

2 cups snails, cleaned, fresh or frozen

1 1/2 pounds broad beans, shelled

1/2 teaspoon sweet paprika

1/2 rabbit, cut into pieces

1 pinch saffron, for coloring

4 1/2 cups water, or fill up the paella pan to the height of the handles 2 times

Sprigs rosemary, as garnish

2 cups olive oil

1/2 tomato, chopped

1 1/2 pounds green beans, cut into 1-inch pieces

salt and freshly ground pepper

1 1/4 pounds plus 1-ounce rice (3.5 ounces per person) (recommended: Bomba – short grain rice)

1 red bell pepper, cut in strips

3/4 chicken, cut into pieces

Special equipment: large shallow pan

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