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• Paêlla:
• a
• with chicken or with chicken & rabbit
• serves about 4-6

There are many recipes for Paella, especially in Spain, but this is my 'Belgian' version.

Sometimes i make it with only chicken, but sometimes with chicken and rabbit.

Easy to make, but keep in mind, SLOW cooking so take your time.

INGREDIENTS:

• 
• 4 chicken drum sticks or 300gr rabbit shoulders (in smaller pieces)
• 300gr chicken thighs
• 1,5 liter chicken stock/broth (depends, always make a little more)
• 400gr rice for Paella (Bomba for example)
• olive oil
• pepper from the mill and salt (to taste)
• 2 garlic gloves
• 2 large carrots
• 2 onions
• 200gr green beans (ends removed)
• 1 red pepper
• 1 yellow pepper
• 100gr frozen peas
• 150gr chorizo (thick slices)
• 150gr smoked bacon (thick slices)
• one tin of chopped tomatoes (400gr)
• some dryed thyme
• 3 bay leaves
• saffran (0,30gr to 0,50gr)
• turmeric (kurkuma)
• chicken seasoning or satay seasoning (to taste)

• You need a flat paella pan to make this, the one is used is 30cm in diameter.
• Finely chop the vegetables:
• Peel the onions, slice in half and cut into thin slices, clean the carrots and cut in half (lenght wise) and cut into small pieces.
• Remove all seeds from the peppers and cut those in half, again in half and into thin slices.
• Peel the peppers if needed.
• Pour some olive oil in the pan and set on medim/low heat.
• Bring the stock to a boil and add the turmeric (we want a very orange stock), bay leaves, thyme and saffran.
• Read first 5 lines below FIRST if you are using rabbit.
• In a bowl mix the chicken with the chicken seasoning or satay seasoning and some pepper from the mill.
• If you are using rabbit aswell, do the same, but mix with seasoning in a seperate bowl.
• Add the chicken to the pan and on low heat bake on each side at least 5to10 minutes.
• If you are using rabbit, bake the rabbit first 5to10 minutes on each side and than add the chicken.
• Rabbit takes longer to cook, so it need to bake a little longer before adding the chicken.
• Always bake it slow, it will add extra taste but it's also needed for the cooking process.
• Slice the bacon and chorizo into small cubes and add to the pan, let it bake for a few minutes.
• Add the onion and let is simmer for a 5 minutes, keep stirring, don't let it burn.
• Now add the rice and let it simmer for a while so that it becomes a bit translucent (very important).
• Pour over the canned tomatoes and slowly mix everything together.
• After 5 minutes pour over 3/4 of the stock (strain the stock to remove the leaves) and bring to a boil.
• Make sure everything is covered.
• Throughout the following process, add extra stock when needed!
• Reduce the heat and let it slowly simmer (boil).
• After 5 minutes add all the other vegetables ( carrots, peppers, green beans) but not the peas.
• Bring again to boil and you can add the peas after another 5 minutes of boiling.
• Let the paella boil for another 10 minutes.
• Always taste, make sure the rice is cooked enough & that there is enough fluid left in the pan.
• You don't want a too wet Paella, it all depends a bit on how YOU like it.
• If the rice is cooked enough remove the pan from the heat and let is soak up extra flavor for 5 minutes.
• The whole proces of cooking the rice alone takes about 18 minutes and it absorbs about 3 to 4 times the same amont of fluids.
• Keep in mind when you add the vegetables it will slow down those 18 minutes, so once again, taste!
• Time to serve!

• Use rice made for Paella, it absorbs more = more taste! (Bomba, Redondo, Albufera en Marisma)

• Photo below: Paella made with only Chicken
• 

TOOLS NEEDED:

1. Paella pan!
2. Patience.

TIPS & TRICKS:

1. Cook everything slowly, it will only add more flavor.
2. Do not burn the chicken.