(A rice dish for six):

600g rice
480g rabbit
600g chicken
24 snails
180g grated tomato
180g garrofe (special beans for paella)
180g tabella (normal white beans)
6 tbsps olive oil
A few strands of saffron
1 tbsp sweet red pepper
Salt and yellow coloring for paella
200g ferraura (green beans for paella)

Place the paella over the heat with olive oil and a little salt, when it is hot add the chicken and rabbit frying them over a low heat until gold brown. Add the beans, all of them, fry a little longer and add the tomato. When the latter has been fried, add the sweet pepper and the water very fast (2.5 to 3 l). At boiling point add the snails, cleaned and boiled previously, saffron, coloring and a pinch of salt. After boiling for 15 minutes, the rice will be distributed evenly, after that it will be cooked for 6 minutes over fast heat and over a low heat for the rest of the time until it is done.Observation: The amount of water and the correct heat are very difficult to get right in theory. Practice will teach the correct measures for the rice to be just right.

Heat oil in large skillet. Add chicken pieces and cook over moderate heat until golden brown. Place chicken pieces in large, shallow casserole. Salt. Pour off all but 4 tablespoons of oil in skillet. Saut garlic. Stir in water and bring to boil. Pour over chicken. Add lemon juice and saffron. Cook, covered, over low heat about 15 minutes or until meat is tender. Serve, spooning sauce over chicken. We suggest a light, dry red wine, for example Torres Coronas from Catalonia or Señorío de Sarria from Navarra.

Place pepper and onion rings in salad bowl. In small bowl combine olive oil, vinegar, garlic, parsley, salt and pepper. Pour over onions and peppers and let sit for a couple of hours. Stir once in a while. Arrange lettuce pieces on bottom of large serving plate. Pour pepper-onion mixture over. Garnish with anchovies and sprinkle with chopped egg.

Heat the oil and add the not-too-thinly sliced garlic. Before the garlic has turned brown, add the cubes of ham and the slices of bread. Let it cook for a few minutes and then add the paprika, followed by water and salt. Bring to boil and then poach the eggs.