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The Real Spanish Paella is made on a woodfire.
According to the chief-cook all wood, provided it's dry and unpainted, will do.
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Cut the rabbit and the chicken in swallowable cubes. It's not necessary to remove the bones.
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Shave the clams and clean them. Clean the squid and be sure to remove their insides unless you bought them
already cleaned. Wash the shrimps. Remove head, tail and insides from the merluza. Cut it in pieces without removing
the backbone. Put all seafood, except clams, in a bowl. Make your own fish broth using head and tail of the merluza
and some instant stuff. Cook the clams in the broth until they open and keep them apart for later.
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Cut the french beans in 55 mm long pieces. Tests have pointed out that this lenghth
gave the best crispness and taste. Cut the onions and peppers as well. We don't care about their size.
Put all the vegetables, except the onions in a bowl.
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Remove all rust and left-overs from last-years-paella from your authentic Spanish
Paella pan. Heat it with plenty of olive oil and get it steaming hot.
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Throw in the chicken and rabbit, season it with salt, black pepper and garlic. Fry them untill
golden brown. Remove chicken and rabbit from the paella and repeat the procedure with the seafood.
Wait untill the squid is done before adding the salt.
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Remove the seafood and (you couldn't have guessed it was so simple) repeat the
same action with the vegies. Don't forget to fry the onions first.
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