Paella Valenciana

Instructions

1. 1

   Heat the olive oil in a paella pan over medium-high heat. Add the chicken thighs and rabbit pieces, season with salt, and brown them on all sides.

2. 2

   Add the green beans and butter beans to the pan and sauté for a few minutes until they start to soften.

3. 3

   Move the meat and beans to the sides of the pan and add the grated tomato to the center, cooking until the tomato has lost its water.

4. 4

   Sprinkle the paprika over the tomato, stir everything together, and cook for a minute.

5. 5

   Add the rice to the pan and stir to coat the grains with the mixture.

6. 6

   Pour in the water, distribute the ingredients evenly in the pan, and bring to a boil. Add the saffron threads and rosemary sprig. Season with salt to taste.

7. 7

   Reduce the heat to a medium-low and simmer for about 10 minutes. Do not stir the paella anymore, as this can cause the rice to become sticky.

8. 8

   After the 10 minutes, reduce the heat to low and continue cooking for another 10-15 minutes, or until the rice is cooked and the liquid has been absorbed.

9. 9

   Remove the pan from the heat and let it sit for 5 minutes before serving. The paella should have a slight crust on the bottom, known as 'socarrat'.

10. 10

    Serve the paella directly from the pan, garnished with lemon wedges if desired.