Paella valenciana

Ingredients

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• 400 g chicken, in pieces

• 400 g rabbit, in pieces

• 200 g garrofón (large white lima beans)

• 300 g flat green beans (ferradura)

• 100 g ripe tomato, grated

• 320 g bomba rice

• About 1.2 l water

• 80 ml extra virgin olive oil

• 1 teaspoon sweet paprika

• A few saffron threads

• 1 sprig of rosemary (optional)

• Salt

Preparation

1. 01Brown the meatsSalt the chicken and rabbit pieces. Heat the oil in the paella pan and brown the meat over medium-high heat on all sides until well coloured.
2. 02Add the vegetablesAdd the chopped green beans and the garrofón and fry them for a few minutes with the meat.
3. 03Cook the tomato and paprikaLower the heat, add the grated tomato and cook until it releases its liquid and reduces. Add the paprika, stirring quickly so it does not burn.
4. 04Add the water and cook the brothPour in hot water up to the rivets of the pan, add the saffron and salt. Boil hard for about 5 minutes, then cook over low heat for about 30–35 minutes, until the meat and vegetables are tender.
5. 05Add the riceRaise the heat, taste the broth and adjust the salt. Spread the rice in a cross or evenly over the whole pan and do not stir it again.
6. 06Cook the riceCook over high heat for about 10 minutes and lower the heat for another 8–10 minutes, until the rice has absorbed the broth and the grains are whole and separate. For socarrat, raise the heat for a few seconds at the end, taking care that it does not burn.
7. 07Rest and serveTake off the heat and rest for 5 minutes, covered with a cloth. Serve in the same pan, in the centre of the table.

Variations

• With snails, artichokes or duck in some Valencian areas and families.
• With a sprig of rosemary, accepted by many cooks, although not compulsory.
• Seafood paella is a different recipe, typical of coastal areas, and is not part of Valencian paella.