Authentic Paella Valenciana by Andy Cooks

Ingredients

• 500g (1.1 lb) chicken pieces, bone-in
• 1 kg (2.2 lb) rabbit, cut into pieces
• 400g (2 cup) bomba or short-grain rice
• 150ml (2/3 cup) extra virgin olive oil
• 2 large tomatoes, grated
• 200g (1 cup) runner beans, chopped
• 150g (3/4 cup) broad beans
• 1 tsp sweet paprika
• 0.5 tsp saffron threads
• 1 sprig fresh rosemary
• 1.5 l (6 cup) water
• 1 tbsp sea salt (plus more to taste)

Instructions

1. Toast saffron threads lightly in foil over medium heat for 20 seconds until fragrant, then crush in a mortar and pestle with a splash of water.
2. Heat olive oil in a paella pan over medium-high heat and add salt to the base.
3. Sear chicken and rabbit pieces for 7-8 minutes until golden brown on all sides.
4. Push meat to the outer edges of the pan, add runner beans and broad beans to the center, and sauté for 3-4 minutes.
5. Add grated tomatoes to the center and cook until softened, then stir in the sweet paprika and saffron water mixture.
6. Pour in 1.5 liters of water, bring to a simmer, and cook for 20 minutes to develop the broth flavors.
7. Sprinkle rice evenly across the pan, ensuring it is submerged, and cook on high heat for 8-10 minutes without stirring.
8. Reduce heat and simmer for another 15-20 minutes until the liquid is absorbed and the rice is tender but firm.
9. Increase heat briefly at the end to develop the 'socarrat' (crust) on the bottom, listening for a crackling sound.
10. Remove from heat, cover with a cloth, and let rest for 20 minutes before serving.