Charcoal paella with sausages and three types of meat

Ingredients

• 600 g paella rice
• 6 sausages
• 6 chicken legs
• 400 g pork neck
• 400 g pork ribs
• 2 cans (400 g each) of the largest white beans
• 250 g flat green beans (lobio)
• 3-4 garlic cloves
• 200 g chopped tomatoes in their own juice
• 200 ml of olive oil
• 1 st. l. sweet ground paprika
• large pinch of saffron strands
• salt, freshly ground black pepper

Cooking

Step 1

Peel and mince the garlic. Cut the chicken thigh in half at the joint. Prick the sausages with a toothpick. Cut the ribs one by one. Cut the neck into cubes with a side of 3 cm. Cut the bean pods into 2-3 parts.

Step 2

Paella can be cooked on a charcoal grill or over a fire. Heat a large paella pan, add oil. Put all the meat and sausages, fry until golden brown on all sides.

Step 3

Add the green beans to the skillet, stir-fry for 5 minutes. Add white beans from the jar, after draining the liquid, tomatoes with juice and garlic. Fry, stirring gently, 3 minutes.

Step 4

Sprinkle the contents of the pan with saffron and paprika, mix and pour in about 2 liters of hot water, it should cover the meat by 1-1.5 cm). Bring to a boil. Simmer until meat is almost done, 30 minutes.

Step 5

Very carefully pour the rice into the resulting broth between the pieces of meat, it should all disappear under the broth (help him with a spoon). Don't stir! Salt and pepper. Cook until the rice has absorbed all the liquid. Remove the pan from the heat and let the paella stand for a bit before serving.