• Young chickens (young rabbits are a good substitute)
• shellfish, lobster, crab, clams and mussels.
• In Spain a number of small shellfish somewhat similar to cockles or winkles are used. They are not found in this country.
• Peas, small globe artichokes, French beans, rice
• 1 or 2 cloves of garlic
• a good pinch of saffron
• ½ a bayleaf, salt and pepper, oil.

The chickens should be jointed in 6 or 8 pieces, and sauté in a deep frying pan in a little oil till a golden colour. The chopped garlic is then added, and the rice, which after a minute or so is moistened with boiling water. Next are added the beans, peas, the bottoms of the artichokes, cut in quarters, and the shelled and cooked shellfish. The whole is highly seasoned with salt, pepper, ½ a bayleaf and a liberal pinch of saffron. Cook on a fairly brisk fire, stirring and mixing frequently. When the rice has absorbed all the water, and is dry and each grain quite separate, the dish is ready and should be served at once in the pan in which it was cooked.