Traditional Paella

Paella originated in Valencia and this recipe is one of the oldest. Place a large frying pan or paella pan over the heat with olive oil and a little salt, when it is hot add the the pieces of chicken and rabbit frying them over a low heat until golden brown.

Add all the beans, fry a little longer and add the tomato. When the latter has been fried, add the chopped sweet pepper and the water.

At boiling point add the saffron, colouring and a pinch of salt. After boiling for 15 minutes, then pour in the rice and cook for 6 minutes over a fast heat and over a low heat for another ten minutes until it is done.

5 minutes before the end, add the mussels and allow them to open before serving, discarding any mussels that do not open.