Valencian paella recipe
 This paella originates from the Spanish city of Valencia and uses a combination of rabbit and chicken instead of the traditional seafood. 2 tbsp olive oil½ rabbit, cut into chunks through the bone 2 chicken thighs, skin removed and roughly chopped100g/3½oz chorizo, roughly chopped1 rosemary sprig1 onion, roughly chopped3 garlic cloves, roughly chopped 3 tomatoes, skins removed and roughly chopped1 tbsp smoked paprikapinch saffron1.5 litres/2¾ pints chicken stock 1 chicken stock cube250g/9oz bomba paella rice 12 snails, shells removed100g/3½oz runner beans, sliced 100g/3½oz tinned butter beans 200g/7oz broad beans, double podded 100g/3½oz tinned small white beans 1 tbsp roughly chopped parsleysalt and freshly ground black pepper 2 tbsp olive oil ½ rabbit, cut into chunks through the bone 2 chicken thighs, skin removed and roughly chopped 100g/3½oz chorizo, roughly chopped 1 rosemary sprig 1 onion, roughly chopped 3 garlic cloves, roughly chopped 3 tomatoes, skins removed and roughly chopped 1 tbsp smoked paprika pinch saffron 1.5 litres/2¾ pints chicken stock 1 chicken stock cube 250g/9oz bomba paella rice 12 snails, shells removed 100g/3½oz runner beans, sliced 100g/3½oz tinned butter beans 200g/7oz broad beans, double podded 100g/3½oz tinned small white beans 1 tbsp roughly chopped parsley salt and freshly ground black pepper Method Heat the oil in a casserole or paella pan. Season the rabbit and chicken and sauté in the pan until golden and cooked through. Remove from the pan and set aside. Add the chorizo, rosemary, onion, garlic, tomato, smoked paprika and saffron to the pan. Cook for 2–3 minutes until golden and soft. Warm the chicken stock in a large saucepan and add the extra stock cube.Add the meat back to the pan along with the rice, snails and all of the beans. Pour in the stock, bring to a gentle simmer and leave undisturbed for 25 minutes until all the stock has been absorbed.Sprinkle with the chopped parsley and serve immediately. Heat the oil in a casserole or paella pan. Season the rabbit and chicken and sauté in the pan until golden and cooked through. Remove from the pan and set aside. Heat the oil in a casserole or paella pan. Season the rabbit and chicken and sauté in the pan until golden and cooked through. Remove from the pan and set aside. Add the chorizo, rosemary, onion, garlic, tomato, smoked paprika and saffron to the pan. Cook for 2–3 minutes until golden and soft. Add the chorizo, rosemary, onion, garlic, tomato, smoked paprika and saffron to the pan. Cook for 2–3 minutes until golden and soft. Warm the chicken stock in a large saucepan and add the extra stock cube. Warm the chicken stock in a large saucepan and add the extra stock cube. Add the meat back to the pan along with the rice, snails and all of the beans. Pour in the stock, bring to a gentle simmer and leave undisturbed for 25 minutes until all the stock has been absorbed. Add the meat back to the pan along with the rice, snails and all of the beans. Pour in the stock, bring to a gentle simmer and leave undisturbed for 25 minutes until all the stock has been absorbed. Sprinkle with the chopped parsley and serve immediately. Sprinkle with the chopped parsley and serve immediately.