Paella Valenciana

Method

1. 1
   Searing

   Heat olive oil in a large paella pan over medium-high heat. Season chicken and rabbit with salt and pepper. Sear the meat in batches until golden brown on all sides, about 5 minutes per batch. Remove and set aside.

   ⏲ 10 min

2. 2
   Sautéing

   Add green beans to the pan and sauté until they begin to blister and soften, about 3 minutes. Stir in the grated tomato and cook until the tomato darkens and thickens, about 3 minutes.

   ⏲ 6 min

3. 3
   Sautéing

   Return the meat to the pan. Sprinkle in the smoked paprika and stir for 30 seconds until fragrant.

   ⏲ 30s

4. 4
   Toasting

   Add the bomba rice and stir to coat every grain with the oil and tomato mixture. Toast the rice for 2 minutes until it smells nutty.

   ⏲ 2 min

5. 5
   Simmering

   Pour in the hot chicken stock, then add the saffron and garrafo beans. Stir gently to distribute, then spread the rice evenly. Do not stir after this point. Bring to a boil, then reduce heat to a gentle simmer.

   ⏲ 5 min

6. 6
   Simmering

   Simmer without stirring for about 15 minutes, rotating the pan occasionally for even cooking, until the rice is almost tender and most liquid is absorbed. Listen for a crackling sound indicating the socarrat forming at the bottom.

   ⏲ 15 min

7. 7
   Simmering

   Increase heat to high for 1-2 minutes to develop the socarrat (crispy bottom crust). When you smell a toasty aroma and hear crackling, remove from heat. Cover with a clean kitchen towel and rest for 5 minutes.

   ⏲ 7 min

8. 8

   Garnish with lemon wedges and serve directly from the pan.