Paella Valenciana

Ingredients

• •Rice
• •Chicken
• •Rabbit
• •Green beans
• •Butter beans
• •Tomato
• •Saffron
• •Paprika
• •Rosemary
• •Olive oil

Steps

1. 1Heat olive oil in a wide, shallow paella pan and brown pieces of chicken and rabbit over medium-high heat until golden on all sides, then push them to the edges of the pan.
2. 2Add green beans and cook them briefly in the center of the pan until they start to blister.
3. 3Grate fresh tomato directly into the pan and cook it down with a little paprika until it forms a thick paste that coats the base.
4. 4Stir the meat and beans back into the tomato mixture and add butter beans along with a sprig of rosemary.
5. 5Pour in hot water or stock along with a pinch of saffron, and bring the whole pan to a rolling boil.
6. 6Sprinkle rice evenly over the entire surface of the pan, without stirring it in, and let it settle beneath the liquid.
7. 7Boil hard for the first ten minutes, then reduce the heat to a gentle simmer and cook for another ten minutes, until the rice has absorbed almost all the liquid.
8. 8Raise the heat briefly at the very end to let a thin, crisp layer of rice, called socarrat, form on the bottom of the pan.
9. 9Remove from the heat, cover loosely, and let it rest for a few minutes before serving directly from the pan.