Recipe for Paella Alla Valenciana 
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Yield:
8
Ingredients:
Amount Ingredient
8 cup Chicken stock
1/2 tsp Saffron
1/2 cup Extra-virgin olive oil
1 x Rabbit - (2 1/2 to 3 lbs) cut 8 pieces
8 x Chicken thighs
Salt to taste
Freshly-ground black pepper to taste
1 lb Chorizo sausage cut 8 pieces
1 x Spanish onion chopped 1/2" dice
1 x Red bell pepper cut 1/2" dice
1 x Green bell pepper cut 1/2" dice
10 x Garlic cloves thinly sliced
4 x Tomatoes chopped 1/2" cubes,
juice and seeds reserved
3 tbl Spanish paprika
1/2 cup Peas shucked
1/2 cup Romano wax beans cut 1" lengths
2 x Pimentos roasted, and
cut in 1/2" wide strips
3 cup Short-grain Spanish or Italian arborio
rice
Instructions:
Instructions: Heat chicken broth with saffron to a boil and keep warm.

On to an open fire of grapevine clippings, or a hot grill, or two burners on a stove, place an 18-inch to 22-inch paella pan. Place 1/2 cup oil in pan and heat. Season the rabbit pieces and chicken, place into pan, brown well and remove. Add chorizo, onion, green and red pepper, garlic, tomatoes, paprika, peas, beans, pimentos and stir over medium heat for 4 to 5 minutes. Add rice and stir it around for 3 to 4 minutes. Add all chicken stock and place in rabbit and chicken pieces and olives and cook without stirring until rice is done and liquid is absorbed, about 20 minutes. Serve hot and now.

This recipe yields 8 servings.

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