Paella Valenciana — the definitive home method

Ingredients

• ·400 g bomba rice
• ·500 g chicken, cut into pieces
• ·250 g rabbit, cut into pieces
• ·150 g green beans (judías verdes)
• ·100 g garrofó beans (or butter beans)
• ·1 grated ripe tomato
• ·1 tsp sweet paprika (pimentón)
• ·A generous pinch of saffron threads
• ·1.2 L chicken stock, hot
• ·Extra virgin olive oil, salt, a sprig of rosemary

Method

1. 1

   Heat a 46 cm paella pan over medium-high heat. Sear the chicken and rabbit in olive oil until deeply browned on all sides.

2. 2

   Add the green beans and garrofó, sauté 3 minutes. Stir in the grated tomato and paprika; cook until the tomato darkens.

3. 3

   Pour in the hot stock with the saffron. Simmer the meat 15 minutes. Season assertively — the rice will dilute it.

4. 4

   Add the rice in an even cross, then spread level. Do not stir again. Cook on high 10 minutes.

5. 5

   Reduce to low and cook 8 more minutes. When the liquid is gone and you hear gentle crackling, the socarrat is forming.

6. 6

   Remove from heat, lay the rosemary on top, cover loosely with foil and rest 5–10 minutes. Serve from the pan.