Paella valenciana

Ingredients

• Bomba rice320 g
• Chicken (thighs and drumsticks, in pieces)400 g
• Rabbit (in pieces)300 g
• Flat green beans150 g
• Ripe tomato (grated)120 g
• Saffron powder0.2 g
• Sweet paprika5 g
• Chicken broth1000 ml
• Extra virgin olive oil60 ml
• Fine salt8 g

Allergens

None of the 14 main allergens in the ingredients.
May contain traces of: Celery.

Method

1. Heat the extra virgin olive oil in a 34-36 cm paella pan and sear the chicken and rabbit over medium heat until deeply and evenly browned (about 10-15 minutes).
2. Move the meat to the outer edges of the pan and add the flat green beans to the center; sauté for 4-5 minutes until lightly browned.
3. Add the grated tomato to the center, sautéing until its water has completely evaporated and the sofrito appears dark and dense.
4. Add the sweet paprika, stir quickly for 30 seconds to avoid burning, and immediately pour in the boiling chicken broth.
5. Dissolve the saffron in the broth, add the salt, and bring to a vigorous boil.
6. Distribute the rice evenly in the pan, preferably in a cross shape, then level it with a spatula (do not stir from this point onwards).
7. Cook over high heat for the first 10 minutes, then reduce the heat and cook for another 8 minutes, monitoring the liquid absorption.
8. During the last 2 minutes, slightly increase the heat to allow the formation of the 'socarrat' (the bottom crust), listening for the light sizzling of the oil.
9. Turn off the heat and let the paella rest covered with a clean kitchen towel for 5 minutes before serving directly from the pan.