Paella Valenciana

serves 7

1 free-range chicken - in pieces

half a rabbit - in pieces (optional)

3 tbsp olive oil

400g tomato - triturado

600g green beans and butter beans (garrofón)

3 artichokes - quartered

1 sachet saffron

1.5 ltr chicken stock

~750ml water

1 tbsp pimentón de la vera

Maldon sea salt

1 sprig rosemary

1. Heat the oil in the paella (pan). Season the chicken pieces and over a medium heat, cook for a good 10 minutes until the meat is well browned and the skin is crispy.

2. Add the artichoke quarters to the mix and stir; cook for a couple of minutes.

3. Now it's time to add the garrofón and green beans. Stir in and cook for a couple of minutes.

4. Stir in the tomato before adding the water and the pimentón. Now add the stock and saffron fronds and stir in.

5. Increase the heat to a rolling boil and continue until everything is cooked.

6. Using a little extra water or stock bring the liquid up to the level of the handles (the 2 rivet-like studs on the inside of the paella).

7. Mark out a cross in the pan and clear the vegetables and chicken from that area. The trick with the rice is to pour it (from the packet) in the form of a cross; and when the resulting mound reaches the surface ... stop.

8. Mix the rice in well and then leave it alone. Cook over a moderately high heat for 10 minutes before reducing to a simmer for the final 8 minutes. During the last 2 minutes I use only the centre ring on the lowest setting. This will help to form the lovely "socarrat".

9. Remove from the heat and cover with newspaper for about 10 minutes; this will finish the cooking with the remaining moisture.