Paella Valenciana

Ingredients

• 400 g bomba or calasparra rice
• 500 g chicken, jointed small
• 400 g rabbit, jointed small
• 200 g flat green beans (bajoqueta)
• 150 g butter beans (garrofo)
• 2 pieces tomatoes, grated
• 1 g saffron threads
• 1 tbsp sweet paprika
• 100 ml olive oil
• 1 pieces rosemary sprig
• 1.2 l water

Steps

1. 1
   Heat the oil in a wide paella pan and brown the chicken and rabbit slowly, 15 minutes, until well coloured. Push to the rim.
2. 2
   Fry the green beans briefly in the centre, then add the grated tomato and paprika and cook until dark and jammy.
3. 3
   Pour in the water, add the butter beans, saffron and rosemary, and simmer 30 minutes to build the broth. Season firmly now — you cannot adjust later.
4. 4
   Remove the rosemary. Scatter the rice evenly across the pan and spread it flat.
5. 5
   From this moment do not stir. Stirring releases starch and gives you risotto, not paella.
6. 6
   Cook on high 10 minutes, then low 8 minutes, until the liquid is gone and the rice is just tender.
7. 7
   Raise the heat for 60-90 seconds at the end and listen for the crackle — that is the socarrat, the toasted crust.
8. 8
   Rest, covered with a cloth, for 5 minutes before serving from the pan.