Paella Valenciana (Valencian Chicken and Rabbit Paella)

Ingredients

• 4 tbsp olive oil
• 500g bone-in chicken thighs, each cut in half
• 400g bone-in rabbit pieces
• 150g flat green beans, cut into 3cm pieces
• 400g tin butter beans, drained and rinsed
• 1 ripe tomato, grated, skin discarded
• 3 cloves garlic, finely chopped
• 1 tsp sweet smoked paprika
• A good pinch of saffron strands, about 0.3g
• 900ml hot chicken stock (2 stock cubes)
• 300g paella (bomba) rice
• 1 sprig fresh rosemary
• 1 lemon, cut into wedges
• Salt to taste

Method

1. Soak the saffron in 3 tbsp of the hot stock. Heat the oil in a 38cm paella pan or very wide, shallow frying pan over a medium-high heat. Season the chicken and rabbit with salt and brown for 12 to 15 minutes, turning, until deep golden. Push to the edges of the pan.

2. Add the green beans and cook for 3 minutes. Add the garlic and cook for 30 seconds, then add the tomato and paprika and cook for 3 to 4 minutes until thick and jammy.

3. Pour in the hot stock and the saffron liquid, add the rosemary and butter beans and bring to the boil. Simmer for 15 minutes, then season; the stock should taste slightly salty.

4. Sprinkle the rice evenly over the pan and stir once to distribute. Do not stir from now on; this lets the rice develop a crisp, golden base (socarrat) on the bottom of the pan. Simmer over a medium heat for 10 minutes, then reduce to low for 8 to 10 minutes until the rice is tender and the liquid has been absorbed.

5. Turn up the heat for the last 1 minute to form the crust. Cover with foil and leave to rest for 5 minutes, remove the rosemary and serve straight from the pan with the lemon wedges.