Valencian paella

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 2 tbsp olive oil
  • ½ rabbit, cut into chunks through the bone
  • 2 chicken thighs, skin removed and roughly chopped
  • 100g/3½oz chorizo, roughly chopped
  • 1 rosemary sprig
  • 1 onion, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 3 tomatoes, skins removed and roughly chopped
  • 1 tbsp smoked paprika
  • 1.5 litres/2¾ pints chicken stock
  • 1 chicken stock cube
  • 250g/9oz bomba rice
  • 12 snails, shells removed
  • 100g/3½oz runner beans, sliced
  • 100g/3½oz tinned butter beans
  • 200g/7oz broad beans, double podded
  • 100g/3½oz tinned small white beans
  • 1 tbsp roughly chopped parsley
  • salt and freshly ground black pepper
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