Paella Valenciana

Ingredients

• 400 gbomba or short-grain rice
• 1 lchicken stock
• 400 gchicken thighs (cut into chunks)
• 200 grabbit (cut into pieces, optional or use more chicken)
• 150 ggreen beans (flat beans ideal, cut into thirds)
• 100 gbutter beans (garrofó or lima beans)
• 2ripe tomatoes (grated)
• 3 clovesgarlic (minced)
• 5 mlsweet paprika
• 1 mlsaffron threads (pinch)
• 90 mlolive oil
• 100 gbutter
• 1 sprigfresh rosemary
• Salt (to taste)
• Lemon wedges (for serving)

Instructions

1. 1

   Heat the olive oil in a 40cm paella pan over medium-high heat. Season and brown the chicken and rabbit pieces on all sides, about 8 minutes. Remove and set aside.

2. 2

   In the same pan, sauté the green beans for 3-4 minutes. Add the grated tomato, garlic, and paprika. Cook until the tomato reduces, about 5 minutes.

3. 3

   Return the meat to the pan. Add the butter beans and rosemary. Pour in the hot stock and add the saffron. Bring to a boil and simmer for 20 minutes.

4. 4

   Spread the rice evenly across the pan. Don't stir from this point. Cook on high for 10 minutes, then reduce to low for 8-10 minutes until the rice absorbs the liquid.

5. 5

   Remove from heat, cover with a cloth, and rest for 5 minutes. Serve with lemon wedges.