Paella Valenciana

Valenciana is the original, land-based version of paella: chicken, rabbit and green beans are the stars, without seafood.

The base

1. In a wide pan heat the olive oil, and brown the chicken and rabbit cut into pieces all round, until they take on a nice colour.

2. Add the green beans, and fry them together for a few minutes.

The rice

3. Sprinkle over the paprika, quickly toss it through, then pour in the hot stock.

4. Scatter in the rice, spread it out evenly, and crumble in the saffron; salt it.

5. Cook it without a lid, over a medium heat, and from here do not stir it any more.

6. When the liquid has soaked in, right at the end turn up the heat, so a lightly crusted, browned layer forms on the bottom.

7. Take it off the heat, and after a few minutes' rest serve it.

Tip: The rice of a good paella is fluffy and cooks in one layer – do not overload the pan.