making the paella

• Making this on an open fire, impairs taste of the wood. If using, first make a warm fire. regulate the heat with additional dry branches of wood.
• Using a paella pan is mandatory
• Cut the meats and clean the vegetables and prepare all ingredients
• Place the paella pan on the warm fire and add most of the olive oil
• Add the pieces of rabbit and chicken and slow fry them in the middel of the pan
• Turn the pieces regularly and let the meat become tender. This may take 45 min
• Then add the onions and fry them. Then the green beans and thereafter the lima beans. The paprika is to be added and briefly fried last.
• Then add the sliced tomato to deglaze the pan
• Now add the water, the salt and the saffron and bring to a simmer. This way you make an in-situ broth.
• When the water is simmering, add the bomba rice and stir
• Let the rice cook slowly and check for done-ness after 20 or so minutes. Let any remaining liquid evaporate at the end so the socarrat can develop.
• Let the dish stand for 5 or 10 minutes and then serve
• The dish can be accompanied by a fresh salad