INGREDIENTS:

350 g of rice

½ chicken cut into pieces

½ red bell peppers

150 g of green beans

100 g peas

100 g of crushed tomato

2 cloves of garlic

olive oil

Salt

black pepper

saffron

ELABORATION:

1. Blunt the beans, wash and chop them.
Peel the garlics and chop them.
Clean the pepper, wash it also and cut it into strips.
Clean the chicken, wash it, dry it and season with salt and pepper.
Fry it 15 minutes in a paella pan with the oil, until golden.
Then add the beans, peas, garlic and pepper, and sauté for 15 minutes, stirring.
Season with salt and pepper, add the tomato and fry for 10 minutes.

2. Measure the rice in cups and calculate twice the water, by volume.
Pour it into a saucepan and bring it to a boil.
Add the saffron to the paella and mix.

3. Add the rice and toast it for 1 minute, without stirring.
Pour the boiling water, mix and cook 18 minutes, until the rice has absorbed the liquid.
Cover with a tea towel and let stand 2 minutes before serving.
The rice should be cooked over high heat for the first 10 minutes and softer the remaining time.