Paella Valenciana

Ingredients

• 300 g Chicken Thigh
• 250 g Rabbit
• 180 g Bomba Rice
• 700 ml Chicken Stock
• 0.25 tsp Saffron
• 150 g Green Beans
• 120 g Butter Beans
• 2 pcs Tomato
• 4 pcs Garlic
• 10 g Parsley
• 1 pcs Lemon
• 4 tbsp Extra Virgin Olive Oil
• 1 tsp Smoked Paprika
• 1.75 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 1 pcs Rosemary

Method

1. Pat {chicken_thigh} and {rabbit} dry so they brown properly, then finely grate {tomato}, mince {garlic}, trim {green_beans}, chop {parsley}, cut {lemon} into wedges, and keep {rosemary} ready if using.
2. Warm {chicken_stock} gently in a saucepan over low heat, add {saffron}, and let it steep until deeply golden and fragrant so the color and aroma spread evenly through the rice.
3. Heat {olive_oil} in a wide paella pan over medium-high heat. Season {chicken_thigh} and {rabbit} with {kosher_salt} and {black_pepper}, then sear without crowding for several minutes per side until richly browned and a fond forms.
4. Add {green_beans} to the same pan over medium heat, season lightly with {kosher_salt}, and sauté until bright green with a few blistered spots, scraping up some fond as they soften.
5. Lower to medium-low heat, add {garlic} and stir briefly until fragrant. Add {tomato}, season with {kosher_salt}, then cook slowly until thick, darkened, and jammy. Stir in {smoked_paprika} for a few seconds to bloom without burning.
6. Add {bomba_rice} to the pan and stir over medium heat until every grain is glossy and lightly toasted, coating it in the sofrito so it cooks evenly and stays distinct.
7. Pour in the hot {chicken_stock}, distribute {butter_beans}, return the browned {chicken_thigh} and {rabbit}, and add {rosemary} if using. Shake the pan to level the rice, then cook uncovered over medium to medium-high heat without stirring until the rice is tender, the liquid is absorbed, and the bottom smells nutty for the socarrat.
8. Take the pan off the heat, cover loosely with a clean towel, and rest until the rice finishes settling and the surface loses its wet sheen.
9. Scatter {parsley} over the paella, drizzle lightly with {olive_oil}, and serve at once with {lemon} for squeezing over the top to brighten the rich saffron rice.