Gail'S Valencian Paella

• 1 pinch Saffron
• 1 Rabbit, cleaned
• 1 Chicken, whole, cleaned
• 3 tablespoons Olive oil, good quality
• 6 cups Broth, chicken or vegetable, or a mix of both
• 3 cups Short grained white rice
• 1 1/2 tablespoons Smoked Paprika
• 2 cups Lima Beans
• 3 cups Italian flat green beans
• 2 Onions, chopped
• 4 cloves Garlic
• 2 tablespoons Tomato paste
• 1 Tomato, fresh, diced
• 1 tablespoon Salt
• 1 teaspoon Cayenne

1. Crumble saffron between your fingers. In a paella pan or large roasting pan on stove, dry saute saffron, breaking it into little pieces.
2. Add olive oil, stir, and heat. Add onion and garlic and saute.
3. Chop rabbit and chicken into 2 inch segments, with bones still attached. Drop in hot olive oil to brown on all sides.
4. Add broth. Break up meat into smaller pieces, so all meat is well immersed in broth. Cook until nearly done.
5. Sprinkle broth with rice. Stir in paprika, salt, and cayenne. Add lima beans and Italian beans. Bring back to a boil, then lower temperature and cook until rice is nearly soft.
6. Stir in tomato paste. Check rice to see how done it is. When done, but not yet browned on bottom, add fresh chopped tomato. Gently toss in, but not disturbing rice.
7. Monitor rice for browning on bottom. The best paella has a little soccaret (sp?) that is slightly browned pieces stuck to bottom of pan. This is the best part!
8. Serve warm. Warn guests about rabbit and the bones. Tell story of development of paella and let them be grateful it is rabbit and not rat. Yum!

saffron, chicken, olive oil, chicken, short grained white rice, paprika, beans, italian flat green beans, onions, garlic, tomato paste, tomato, salt, cayenne

Taken from www.epicurious.com/recipes/member/views/gails-valencian-paella-5b5a1471f9a13f3531befd06 (may not work)