Traditional Valencian Paella

Ingredients:

• 500 g chicken (cut into pieces)
• 250 g rabbit (cut into pieces)
• 400 g bomba rice
• 150 g flat green beans (ferraura or bajoqueta)
• 100 g garrofón beans (large white Spanish butter beans)
• 2 ripe tomatoes (grated)
• 1 teaspoon sweet paprika
• 1 pinch saffron threads (or food coloring)
• 1.5 liters chicken broth or water
• 100 ml extra virgin olive oil
• Salt to taste
• 1 sprig fresh rosemary (optional)

Preparation:

1. Sear the meat: Heat the olive oil in a wide paella pan over medium heat. Add the chicken and rabbit, and brown them on all sides.
2. Cook the vegetables: Add the flat green beans and garrofón beans, sautéing them for a few minutes.
3. Add the tomatoes and spices: Stir in the grated tomatoes, paprika, and saffron. Cook for a few minutes until the mixture thickens.
4. Pour in the broth: Add the hot broth (or water) and season with salt. Let it simmer for about 10 minutes.
5. Add the rice: Distribute the rice evenly in the pan. Do not stir from this point on.
6. Let it cook: Cook on high heat for 10 minutes, then reduce to medium heat for another 10 minutes. If desired, place a sprig of rosemary on top for extra aroma.
7. Create the socarrat: Increase the heat for the last 2 minutes to form the crispy rice layer at the bottom (socarrat).
8. Let it rest: Remove from heat and let the paella rest for 5 minutes before serving.