Paella Valenciana

• 480 gbomba or Calasparra rice
• 600 gchicken thighs and drumsticks(bone-in, chopped into 5 cm pieces)
• 400 grabbit(bone-in, chopped into 5 cm pieces)
• 200 gflat green beans (perona)(trimmed)
• 200 gripe tomatoes(grated)
• 0.5 tspsaffron threads(steeped in 2 tbsp warm water)
• 1.5 tspsmoked sweet paprika
• 1.4 lchicken stock(hot)
• 80 mlolive oil
• salt(to taste)
• lemon wedges(to serve)

Method

1. 1

   Heat olive oil in a 40 cm paella pan over medium-high heat. Season chicken and rabbit with salt; brown all sides in batches, about 8 minutes total. Push meat to the edges.

2. 2

   Fry green beans in the centre of the pan for 3 minutes. Add grated tomatoes and cook until it reduces to a paste (sofrito), about 5 minutes. Stir in smoked paprika and saffron water.

3. 3

   Add rice and stir to coat in the sofrito for 1 minute. Pour in hot stock, distribute ingredients evenly, and bring to a boil. Do NOT stir again.

4. 4

   Cook over medium heat for 10 minutes, then reduce to low for 8 minutes. Increase heat for the last 2 minutes to create the socarrat (toasted crust). Rest 5 minutes and serve with lemon.