Paella Valenciana

Brown the meats

Heat the olive oil in a wide paella pan and brown the rabbit and chicken pieces well on all sides, then push them to the outer edge.

Fry the green beans

Add the flat green beans to the center of the pan and fry until they blister and soften slightly.

Build the sofrito

Stir in the grated tomato and sweet pimenton and cook until the mixture darkens and thickens into a paste.

Add the beans and stock

Scatter in the white beans, then pour in the hot stock, add the saffron and rosemary, and stir everything together, distributing the meat evenly.

Simmer the broth

Bring to a boil and simmer uncovered for ten minutes to build flavor into the broth before the rice goes in.

Add the rice

Sprinkle the rice evenly across the pan in a thin layer and do not stir again from this point on.

Cook the rice

Cook uncovered over medium-high heat, then lower the heat, until the liquid is absorbed and the rice is tender.

Build the socarrat

In the final minutes, raise the heat briefly to let the bottom layer of rice toast into a crisp, caramelized crust, listening for a light crackle rather than watching for smoke.

Rest and serve

Remove from the heat, cover loosely with a cloth, and let the paella rest before serving straight from the pan.