Paella Valenciana (Spanish Saffron Rice)

Ingredients

• 2 cups Bomba rice (or other short-grain rice)
• 1 lb chicken pieces (bone-in)
• 1/2 lb rabbit, chopped into pieces (optional)
• 1 cup flat green beans (ferraura) or regular green beans
• 1 cup grated tomato pulp (fresh)
• 1 teaspoon sweet smoked paprika
• 1 generous pinch saffron threads
• 1/4 cup olive oil
• 1 sprig fresh rosemary
• 6 cups water (or chicken broth)

Instructions

1. 1

   Place a paella pan or large, wide skillet over medium-high heat. Add the olive oil. Once hot, add the chicken (and rabbit if using) and fry until golden brown on all sides.

2. 2

   Push the meat to the edges of the pan. Add the green beans to the center and sauté for a few minutes. Add the grated tomato and cook, stirring, for 2 minutes until it darkens slightly.

3. 3

   Add the paprika and stir quickly to prevent burning. Immediately pour in the water. Bring to a boil and let it cook on high heat for 5 minutes to create a flavorful broth. Add the saffron and rosemary sprig.

4. 4

   Sprinkle the rice evenly across the pan. Use a spoon to ensure it's submerged. From this point on, DO NOT STIR the rice.

5. 5

   Cook on high heat for about 10 minutes until the liquid reduces and the rice appears. Then reduce the heat to low and cook for another 10-15 minutes until the liquid is absorbed and the rice is tender.

6. 6

   In the last few minutes, increase the heat slightly to form the 'socarrat' (crusty bottom layer), listening for a crackling sound. Be careful not to burn it.

7. 7

   Remove from heat, cover with a clean kitchen towel, and let it rest for 5 minutes before serving.