for 6 to 8 persons
The Real Spanish Paella is made on a woodfire. According to the chief-cook all wood, provided it's dry and unpainted, will do.
Cut the rabbit and the chicken in swallowable cubes. It's not necessary to remove the bones.
Shave the clams and clean them. Clean the squid and be sure to remove their insides unless you bought them already cleaned. Wash the shrimps. Remove head, tail and insides from the merluza. Cut it in pieces without removing the backbone. Put all seafood, except clams, in a bowl. Make your own fish broth using head and tail of the merluza and some instant stuff. Cook the clams in the broth until they open and keep them apart for later.
Cut the french beans in 55 mm long pieces. Tests have pointed out that this lenghth gave the best crispness and taste. Cut the onions and peppers as well. We don't care about their size. Put all the vegetables, except the onions in a bowl.
Remove all rust and left-overs from last-years-paella from your authentic Spanish Paella pan. Heat it with plenty of olive oil and get it steaming hot.
Throw in the chicken and rabbit, season it with salt, black pepper and garlic. Fry them untill golden brown. Remove chicken and rabbit from the paella and repeat the procedure with the seafood. Wait untill the squid is done before adding the salt.
Remove the seafood and (you couldn't have guessed it was so simple) repeat the same action with the vegies. Don't forget to fry the onions first.
Put all the ingredients, except the shrimps and clams into the paella and add one cup of roundgrained rice per person. Add saffran. When you have bad quality saffran or your just can't afford it, use 'colorante alementario' to get your paella yellow. Fry for about one minute and pour the sieved fish broth onto the rest of the ingredients. Use roughly two cups of broth for one cup of rice.
Taste the broth. A good paella needs to be well salted. You may want to add salt and pepper. Put the parsely in and stirr the ingredients. This should be the last time that you stirr the paella.
Let the paella cook and slowly lower the fire during the cooking proces. It should take about twenty minutes to cook the rice. Just add some broth when your paella starts to get burned.
Garnish the paella with the clams and shrimps or just throw them on top of it all. When the rice is cooked and almost dry, your Real Spanish Paella is ready to be served.