Traditional Valencian paella with rabbit, chicken, beans, and saffron. This recipe follows authentic techniques for the perfect socarrat and proper rice texture.
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13 items
Heat olive oil in a paella pan. Season chicken and rabbit with salt and fry until well-browned. Push meat to the edges.
Add green beans and lima beans to the center. Sauté for 5 minutes. Push to edges.
Add garlic and grated tomatoes to the center. Cook until moisture evaporates and mixture darkens (sofrito).
Stir in the bomba_rice and coat with the oil and sofrito. Add the sliced peppers.
Pour in the warm chicken_stock and add saffron_threads. Bring to a boil. Do not stir after this point.
on medium heat for 18 minutes until rice absorbs liquid. Add rosemary sprigs in last 5 minutes.
Increase heat to high for 2 minutes to the bottom layer of rice (socarrat). Listen for crackling.
Remove from heat, cover with a clean kitchen towel, and let rest for 10 minutes before serving with lemon wedges.
