Charcoal paella with sausages and three types of meat

A special frying pan is required for real paella. If you don't have one, you can cook paella on a thick metal sheet with raised edges.

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 cloves of garlic
• 200 g chopped tomatoes in their own juice
• 200 ml olive oil
• 1 tbsp. l. sweet ground paprika
• a large pinch of saffron strands
• salt, freshly ground black pepper

Directions

1. Peel and chop the garlic. Cut the chicken legs in half at the joint. Use a toothpick to prick the sausages. Cut the ribs one at a time. Cut the neck into cubes with a side of 3 cm. Cut the beans into 2-3 pieces.
2. Paella can be cooked on a charcoal grill or over a fire. Heat a large skillet for paella, add oil. Put all the meat and sausages, fry until golden brown on all sides.
3. Add the green beans to the skillet and fry, stirring occasionally, for 5 minutes. Add the white beans from the jar, after draining the liquid, the tomatoes with juice, and the garlic. Fry, stirring gently, for 3 minutes.
4. Sprinkle the contents of the pan with saffron and paprika, stir and pour in about 2 liters of hot water, it should cover the meat by 1–1.5 cm). Bring to a boil. Cook until the meat is almost done, 30 minutes.
5. Pour the rice very carefully into the resulting broth between the pieces of meat, it should all hide under the broth (help it with a spoon). Do not stir! Season with salt and pepper. Cook until the rice has absorbed all the liquid. Remove skillet from heat and let paella sit for a while before serving.