Paella Valenciana

Ingredients12

• short-grain rice400 g
• chicken500 g
• rabbit400 g
• flat green beans200 g
• lima beans100 g
• ripe tomato1
• olive oil80 ml
• sweet paprika1 tsp
• saffron threads0.2 g
• water1.2 l
• salt1 tsp
• rosemary sprig1

Method

1. Cut the chicken and rabbit into small pieces and season lightly with salt.
2. Heat the olive oil in a wide paella pan and brown the meat over medium heat.
3. Add the green beans and lima beans and cook until they begin to soften.
4. Grate in the tomato, stir in the paprika, and cook briefly without letting it burn.
5. Pour in the water, add the saffron and rosemary, and simmer until the meat is nearly tender.
6. Remove the rosemary, taste the broth for salt, then scatter in the rice in an even layer.
7. Cook over a lively flame for about 10 minutes, then lower the heat and cook until the liquid is absorbed, about 8 more minutes.
8. Rest the paella off the heat for a few minutes before serving from the pan.