Traditional Valencian Paella

Instructions

1. 1

   Heat the paella pan or a large wide pan over medium-high heat. Add the olive oil and, once hot, add the chicken and rabbit. Brown well for 12-15 minutes, turning the pieces so they color evenly.

2. 2

   Add the flat green beans and sauté for 3-4 minutes with the meat until they start to soften. Add the garrofón beans and cook 2 minutes more, stirring gently.

3. 3

   Push the ingredients toward the sides of the pan and add the crushed tomato in the center. Cook it for 3-4 minutes until it loses some of its moisture. Add the sweet paprika, stir for 10-15 seconds, and immediately pour in the water so the paprika does not burn.

4. 4

   Add the salt and saffron. If using fresh rosemary, add it now. Raise the heat until the broth comes to a lively boil and cook for 18-20 minutes so the meat becomes tender and the broth develops flavor.

5. 5

   Taste the broth and adjust the salt if needed. Remove the rosemary sprig if you want a milder flavor. Add the rice evenly, first in a cross shape and then spread it across the pan. Do not stir the rice from this point on.

6. 6

   Cook the rice for 8 minutes over lively heat, then lower to medium heat for another 8-10 minutes, until the liquid is absorbed and the rice is just done. If you need to hold the heat in the oven, do so only at the end for 3-4 minutes at 392°F/200°C, watching carefully so it does not dry out.

7. 7

   During the last minutes, increase the heat slightly for 1-2 minutes to encourage a light socarrat on the bottom without burning it.

8. 8

   Remove the paella from the heat and let it rest for 5 minutes, very lightly covered with a clean cloth. Serve immediately straight from the pan.