Spanish Chicken Paella - Recipe

SPANISH CHICKEN PAELLA

Ingredients:

• 1 1/4 cup dried white beans
• 2 medium tomatoes, diced
• 1 medium onion, chopped
• 8 chicken drumsticks or a whole chicken
• 1 rabbit – skinned and cleaned
• 24 snails, cleaned
• 2 1/4 lbs green beans
• 2 artichokes, each cut into 4 pieces*
• 2 cloves garlic, finely chopped
• 4-6 cups chicken broth
• A pinch of saffron threads
• medium grain or "Pearl" rice

Instructions:

1. Cut the whole chicken into serving-size pieces or use 8 chicken drumsticks. If you use a whole chicken, use a meat cleaver to cut the chicken into pieces small enough to easily mix while sautéing. Do the same for the rabbit.
2. Snails should be thawed, clean and ready to cook.
3. Finely chop the garlic. Cut each tomato into 8 pieces. Rinse the green beans and snap them in half. Cut off any blemishes.
4. If you are using fresh artichokes, trim tops of leaves and cut off bottom stem. Cut artichokes in quarters, length-wise. If you are using canned artichokes, open and drain the artichokes. Set all vegetables aside.