Valencian Paella with Chicken, Rabbit and Flat Beans

What you need

• 60 ml (1/4 cup) extra virgin olive oil
• 500 g (1 lb 2 oz) bone-in chicken thighs and drumsticks, skin removed, chopped into 5 cm (2 in) pieces
• 500 g (1 lb 2 oz) rabbit, chopped into 5 cm (2 in) pieces
• 2 tsp salt, plus more to taste
• 150 g (5 oz) flat green beans, trimmed and cut into 4 cm (1 1/2 in) lengths
• 120 g (3/4 cup) large white lima beans, fresh or frozen; garrofó in Valencia
• 1 large ripe tomato, grated, skin discarded
• 1 tsp sweet paprika, not smoked
• 1.5 l (6 1/4 cups) water
• 1 pinch saffron threads, about 20 threads
• 400 g (2 cups) bomba rice, or other short-grain paella rice
• 1 sprig rosemary, optional

Method

Restated from the original video

1. 1

   Season the chicken and rabbit with 1 tsp of the salt.

2. 2

   Heat the olive oil in a 38-40 cm (15-16 in) paella pan, or the widest shallow pan available, over medium heat.

3. 3

   Brown the chicken and rabbit slowly, turning now and then, until golden on every side, 15-20 min.

4. 4

   Push the meat to the rim, put the green beans and lima beans in the middle and fry them for 3-4 min.

5. 5

   Add the tomato to the center and cook, stirring, until it darkens and turns jammy, 4-5 min.

6. 6

   Sprinkle in the paprika, stir for a few seconds only so it does not scorch, then pour in the water at once.

7. 7

   Crumble in the saffron, add the remaining salt and bring to a boil. Simmer for 20 min to build a broth; the chicken should be cooked through. Taste: the broth should be slightly salty.

8. 8

   Scatter the rice evenly over the whole pan and shake it gently so the grains settle. Do not stir from here on.

9. 9

   Boil hard for 8-10 min, then lower to medium-low and simmer until the liquid has been absorbed and the rice is just tender, 8-10 min more. Lay the rosemary on top for the last few minutes, if using.

10. 10

    Turn the heat up for 1-2 min to toast the base. Stop when it crackles and smells toasty, before it smells burnt.

11. 11

    Take the pan off the heat, cover it with a clean kitchen towel and rest for 5 min before serving straight from the pan.

Imported from visitsouthernspain.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.