Valencian Paella (Paella Valenciana) — Saffron Rice with Rabbit, Chicken, and Beans

• 500 gbone-in chicken pieces
• 400 gbone-in rabbit pieces
• 80 mlextra-virgin olive oil
• 200 gflat green beans (cut into 5 cm lengths)
• 160 gfresh garrofó beans (fresh Valencian lima beans; frozen may be used)
• 1large ripe tomato (grated, about 150 g pulp)
• 1 tspsweet Spanish paprika
• 30 strandsaffron
• 12 gfine sea salt
• 1.2 lwater
• 320 gBomba rice
• 1 sprigfresh rosemary (optional, remove before serving)

Instructions

1. 1

   Set a 38 to 40 cm paella pan over a wide gas burner or an even outdoor fire, and make sure the pan is level by checking that the oil pools in the center. Pat the chicken and rabbit dry with paper towel so they brown rather than steam.

2. 2

   Add the olive oil to the pan and heat it over medium-high heat until shimmering. Add the chicken and rabbit, then brown them for 12 to 15 minutes, turning several times, until the pieces are deeply golden on all sides.

3. 3

   Push the meat toward the outer edge of the pan and add the flat green beans and garrofó beans to the center. Fry the beans for 4 minutes, stirring them through the oil, then add the grated tomato and cook for 3 minutes until the tomato darkens and thickens.

4. 4

   Stir in the paprika for 10 seconds only, then immediately pour in the water to prevent the paprika from scorching. Add the saffron and salt, bring the liquid to a lively simmer, and cook uncovered for 15 minutes so the meat seasons the broth.

5. 5

   Taste the broth carefully and confirm it is well seasoned, because the rice will absorb much of the saltiness. Sprinkle the Bomba rice evenly across the pan in a cross shape, distribute it gently with a spoon for 30 seconds, and do not stir again after this point.

6. 6

   Cook the rice over high heat for 8 minutes, keeping the pan bubbling evenly across its surface. Reduce the heat to medium-low and cook for 10 minutes more, rotating the pan if needed so every section cooks at the same rate.

7. 7

   Lay the rosemary sprig on top for the final 3 minutes of cooking, then remove it so its resinous aroma does not dominate the rice. When the liquid is absorbed and the rice is just tender, raise the heat for 60 to 90 seconds to encourage a crisp socarrat on the bottom.

8. 8

   Remove the pan from the heat and cover it loosely with a clean kitchen towel for 5 minutes. Serve directly from the paella pan, scraping gently so each portion includes rice, meat, beans, and some of the toasted bottom crust.