800 g chicken
600 g rabbit meat
400 g rice or pearl bomb, never long grain
250 g green beans (Reichel)
200 g peas, can frozen
150 ml olive oil
saffron, salt, a pinch of rosemary, 1 tsp paprika
Olive oil is poured into paeyerata when warm add sliced meats, such as fry until golden, turning occasionally, it is very important to be well fried, when you do add vegetables when they soften and add chopped tomatoes, and when it is added fried paprika, saffron and water immediately, and the amount should be double that of rice to be used. Boils were allowed to live fire for about 5 minutes, then reduced and boil for another 30 minutes at medium heat and then again increases the fire and add the rice. About 10 minutes to cook on high heat, then reduce to medium and cook until the rice is cooked, it should remain dry and all. * If not available paeyera, and this is shallow-like pan pot can be used and pan, but should have a diameter not less than 50 cm.