Paella Alla Valenciana
| Yield: | 6 Servings |
| Categories: |
| 8 | c | Chicken stock |
| 1/2 | ts | Saffron |
| 1/2 | c | Extra virgin olive oil |
| 1 | Rabbit; cut in 8 pieces | |
| 8 | Chicken thighs | |
| 1 | lb | Chorizo; in 8 pieces |
| 1 | Spanish onion; in 1/2" dice | |
| 1 | Red bell pepper; in 1/2" dice | |
| 1 | Green bell pepper; in 1/2" dice | |
| 10 | Cloves garlic; thinly sliced | |
| 4 | Tomatoes; in 1/2" cubes | |
| Juice and seeds reserved | ||
| 3 | tb | Spanish paprika |
| 1/2 | c | Peas; shucked |
| 1/2 | c | Romano wax beans; in 1" lengths |
| 2 | Pimentos roasted; in 1/2" strips | |
| 3 | c | Short grain Spanish; or Italian arborio rice |
| 24 | Olives; green Valencians |
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