Healthy Valencian Paella (without oils)

Chop and clean the vegetables and, if necessary, remove the skin from the chicken thighs.

We put the vegetables together with the meat in a pot with water to boil (enough so that everything is done without evaporating completely as it will serve as broth to cook the rice) and a pinch of salt to taste, bring to a boil and wait for the chicken and rabbit to be done.

Once our meat and vegetables are done, we will put on low heat our paella and we will pour the vegetables and meat, leaving the broth in the pan, once set aside, we will pour a can of natural crushed tomato (not fried) and sweet paprika to taste, We stir 1 minute and we will take 4 glasses of the broth that has been generated from the cooking of our vegetables and meat, we pour it in the paella and we will put it to boil to fast fire during 5 minutes, we also add the coloring (saffron).

Finally, lower to medium heat and pour 1 more glass of broth (so it will have evaporated) and 1 glass of round rice (or the amount you want to do, always remember to pour two glasses of broth for each glass of rice) we can try and add salt if necessary, and only remains to wait for the water to evaporate and make our rice.