Paella Valenciana

Instructions

1. 1

   Sear the Meats: Heat olive oil in a 15-inch paella pan over medium-high heat. Add chicken and rabbit, seasoning generously with salt. Sear for 10-12 minutes until deeply golden brown and crisp.

2. 2

   Cook the Vegetables: Push the meat to the outer edges of the pan. Add the green beans and lima beans to the center, sautéing for 5 minutes until slightly blistered. Add grated tomato and cook until its liquid evaporates.

3. 3

   Toast Spices and Rice: Sprinkle in the smoked paprika, stirring constantly for 15 seconds to prevent burning. Pour the rice in a line across the diameter of the pan, then fold it into the oil, meats, and vegetables to toast for 2 minutes.

4. 4

   Add Broth and Saffron: Carefully pour in the hot broth and crumble the saffron threads evenly over the surface. Gently shake the pan by the handles to level the rice. Do not stir after this step.

5. 5

   Simmer and Form Socarrat: Boil vigorously for 8-10 minutes. Reduce heat to low and simmer for another 8-10 minutes until the liquid is mostly absorbed and small craters form on the surface. Increase heat to medium-high for 1-2 minutes until you hear a crackling sound, forming the crispy bottom crust (socarrat).

6. 6

   Rest: Remove from heat, cover with a clean cloth, and rest for 5 minutes before serving.