Paella Valenciana 🥘

Method

1. 1

   Season chicken and rabbit with salt and lay them in olive oil in a wide paella pan over medium-high heat; brown deeply on both sides — colour is flavour, do not rush it.

2. 2

   Push the meat to the rim, add the beans and a splash more oil, and fry until the green beans blister, then stir in grated tomato and paprika and cook until the tomato darkens.

3. 3

   Return the meat to the middle, cover with hot water to just below the pan's rivets and simmer 25-30 minutes as a stock while the meat turns tender.

4. 4

   Scatter the bomba rice in a even cross from handle to edge, add saffron and a sprig of rosemary; do not stir again from this moment — paella is not risotto.

5. 5

   Boil hard for 8 minutes, then drop to a gentle simmer for another 10 while the rice drinks every last drop of stock.

6. 6

   Listen for the crackle — that is the socarrat forming — give 30 seconds over high heat, then rest under a cloth 5 minutes and serve straight from the pan.