Valencian Paella

How to Make It

• 1

  Heat 4 tablespoons of extra virgin olive oil in a large paella pan over medium-high heat. Add 400g bone-in chicken pieces and 300g rabbit pieces, browning them on all sides for about 7-8 minutes. Remove the meat and set aside.

• 2

  Add 1 chopped large onion and 3 cloves of minced garlic to the pan, sautéing for 5 minutes until translucent. Stir in 100g of chopped fresh green beans and 100g of butter beans (garrofó if possible), cooking for another 3 minutes.

• 3

  Push vegetables to the side, add 2 ripe grated tomatoes and 1 teaspoon of sweet paprika to the center, cooking for 5 minutes until the tomato reduces and darkens. Return the meat to the pan.

• 4

  Pour in 1 liter of hot chicken or rabbit broth. Add a generous pinch (about 0.2g) of saffron threads, previously steeped in a little warm broth, and a sprig of fresh rosemary. Bring to a boil, then add 300g of bomba rice, distributing it evenly. Do not stir the rice once added.

• 5

  Reduce heat to medium-low and simmer gently for 18-20 minutes, allowing the liquid to be absorbed and the rice to cook through. During the last 5 minutes, increase heat slightly to form the "socarrat" – a crispy, caramelized layer at the bottom. Listen for a crackling sound.

• 6

  Remove from heat, cover with a clean kitchen towel or foil, and let it rest for 5-10 minutes before serving. Garnish with lemon wedges if desired.