Valencian paella with chicken and rabbit

Ingredients for 4 portions

• 700 gWhole roasting chicken, jointed into small pieces
• 400 gRabbit, jointed into pieces
• 80 mlOlive oil
• to tasteSalt
• 250 gGreen beans, ideally flat, in pieces
• 150 gLima beans
• 1Tomato, grated
• 1 tspPaprika, sweet
• ≈ 2 lWater
• 1 gSaffron
• 400 gPaella rice
• 1 sprigRosemary, sprig

Method

1. Heat the oil in a 38–40 cm paella pan over a medium heat. Season the meat with salt and brown the chicken and rabbit for about 20 minutes, turning often, until deep golden all over.
2. Add the green beans and lima beans and fry for 5 minutes.
3. Push everything to the sides, add the grated tomato to the centre and fry for 3 minutes. Sprinkle in the paprika and stir quickly so it doesn't burn.
4. Pour in the water straight away, turn up the heat and boil steadily for 25 minutes to make a flavourful broth. Taste for salt, and top up with a little water if the level has dropped below the rivets of the handles.
5. Crumble in the saffron, scatter the rice evenly over the whole pan and spread it out with a spoon. Don't stir again after this.
6. Cook over a high heat for 10 minutes, then over a low heat for 8 minutes, until the rice is tender and the liquid has been absorbed. Lay the rosemary sprig on top for the last few minutes. For a crisp base (socarrat), turn the heat up for the final minute until it crackles.
7. Take the pan off the heat, remove the rosemary and leave the paella to rest under a clean tea towel for 5 minutes before serving.

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