Place the paella over the heat with olive oil and a little salt, when it is hot add the chicken and rabbit frying them over a low heat until gold brown. Add the beans, all of them, fry a little longer and add the tomato. When the latter has been fried, add the sweet pepper and the water very fast (2.5 to 3 l). saffron, coloring and a pinch of salt. After boiling for 15 minutes, the rice will be distributed evenly, place the mussels and prawns evenly around the dish , then cook for about 8 minutes over fast heat and over a low heat for the rest of the time until it is done.

Observation: The amount of stock and the correct heat are very difficult to get right in theory. Practice will teach the correct measures for the rice to be just right.

There are a wide variety of recipes for Paella in Spain. In each case it is cooked with the ingredients available at that time in the year. Many people like it with fish only or meet only. I find experimenting makes perfect and you will end up with a paella that suits you.