Spain is a country with unique and special culinary traditions. Each of the 17 regions in keeping secrets of their native dishes, not wanting to share recipes. But there are Spanish dishes, known all over the world, such as paella. Real paella is a dish for large feasts, wide celebrations and family gatherings. The beauty of paella is that you can add any ingredients, from the simplest to the highly original and expensive. Therefore, the "universal" recipe for paella does not exist. The birthplace of this dish is Valencia, or rather, the small village of El Palmar, which is located 12 kilometers South of the capital near lake Albufera. Here, in the swampy fields, for many centuries cultivated rice, and here, on the shore of the lake were first made paella. So, let's begin...

Main ingredients for the paella.

The rabbit wash, dry and cut into pieces. Rabbit I got not all, but a little less than half. Pour the meat with cold water so that it is completely covered, add cloves, one Bay leaf, salt to taste and cook 45 minutes.

Sweet pepper wrap in foil and send in preheated oven for 15 minutes, then uncover foil and cook for a few minutes under the grill. Place roasted pepper in a bag and tightly close it.

Bacon thinly slice into small pieces.

Rabbit meat removed from the broth, separate from bone and cut into small pieces.

In a cast iron skillet, heat olive oil and fry the bacon until Golden brown. Peel the onion, finely chop and add to the bacon, mix everything and fry the onions until transparent.

Saffron pour a small amount of broth and let stand. Put the rabbit pieces to the onions with the bacon, increase the heat, add the tomato paste, paprika, pour the saffron broth, stir. Saffron it is necessary to add necessarily, without it, the paella will instantly turn into a normal rice porridge with additives. This spice gives the paella a terrific flavor and exquisite aroma.

Then add the rice (do not rinse) and season with salt. The rice should be medium grain and non-sticky. Perfect Arborio rice.

Pour in the wine, add the remaining Bay leaves, stir again and pour all the hot broth. Reduce the heat, cover the pan with a lid and cook for 15 minutes.

With sweaty pepper remove the peel, the pulp is to wet a paper towel, cut into small pieces and add to the paella. Fried rice crust at the bottom called "socarrat" and is considered the most delicious in the paella, it's "calling card" dish. To do this, at the end of cooking need to increase heat to a strong 30-60 seconds.