1/4 c. olive oil
5 to 8 lg. cloves garlic, halved
1/2 green and 1/2 red pepper, sliced
2 lg. tomatoes, chopped
Chicken or rabbit
1 lb. white rice
Boiling water
Salt
Paprika, pepper
Saffron

Heat oil in Paella pan or large skillet. Saute for 1 minute garlic, peppers and tomatoes. Add chicken or rabbit and saute until browned. Add rice and stir until coated. Add boiling water so that it covers everything abundantly. Season with salt, paprika, pepper. Add saffron slowly and stop when a nice yellow. Stir carefully, adding more water as necessary. When there is still liquid and the rice is almost done, turn off heat and cover until water is completely absorbed.

To make seafood: substitute squid, shrimp, prawns, clams, mussels, etc. toward the end of the cooking period. Serve with plenty of lemon slices and buttered French bread.