Paella valenciana

Method 8

1. 1

   Heat olive oil in a wide paella pan over medium-high heat. Season chicken and rabbit with salt and brown on all sides — push to the rim of the pan when done.

2. 2

   Add the green beans and sauté for 3-4 minutes until they pick up some colour.

3. 3

   Stir in the grated tomato and paprika. Cook 1 minute (do not let the paprika burn).

4. 4

   Add the hot water, saffron, butter beans, and rosemary. Bring to a strong boil and let it bubble for 10 minutes so the broth concentrates. Taste — it should be slightly over-salted.

5. 5

   Distribute the rice evenly across the pan in a single layer. Do not stir from this point.

6. 6

   Reduce the heat to medium and cook for 10 minutes, then low for another 8-10 minutes until the liquid is absorbed.

7. 7

   In the last 2 minutes, turn the heat up to medium-high to create the socarrat (the prized crust on the bottom). Listen for crackling.

8. 8

   Remove from heat, cover with a clean tea towel, and rest for 5 minutes before serving.