Ingredients for 4 People
• 1 medium chicken
• 3 cups of rice
• 2 medium ripe chopped tomatoes
• 165 grs. wide green bean
• 130 grs. large white lima beans
• 1 level teaspoon of saffron
• 8 cups of hot water
• olive oil ( enough to cover the bottom of the paella pan)
• salt (one teaspoon)
• 1 level teaspoon of sweet red paprika
Heat the oil and add the chicken (salted) and fry until lightly browned. Then add the white and green beans and cook them together with the meat. While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika and the hot water until it is almost to the top of the paella pans edge.
Cook all the ingredients for about 20 minutes over a high fire and tasting for salt. After 20 minutes we add the rice, distributing it evenly, making sure the rice is covered with liquid. The fire should be fairly high, not interrupting the boil. It takes about 20 minutes for the paella rice to cook. Do not stir the rice once you have added it to the paella pans, just change its position so that the fire gets to all parts equally. All the water should be absorbed when finished. Take the paella off the fire and let stand for about 5 minutes covering the top with paper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.
Small wedges of lemon can decorate the border.