Cut the Iberian secret into strips and then into cubes, brown until golden in a paella dish with a couple of tablespoon of olive oil. At the end add a pinch of salt, remove from the heat and reserve. In the same paella dish, sauté the peeled beans for a couple of minutes. Add the peeled, cut quartered artichokes rubbed with lemon. Quickly Sauté them and add a pinch of salt.

Add the rice and sauté until it acquires a pearly color. Add the Aneto beef and vegetable stock. Add the pieces of meat, mix but don’t and cook for about 17-19 minutes. When the rice has finished cooking allow it to rest for 3 minutes before serving. Enjoy it!