Ingredients:

  • 1 large onion, finely chopped (about 1 ½ cups / 225g)
  • 2 ripe tomatoes, grated (about 1 ½ cups / 340g)
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Pinch of smoked paprika
  • 1.5 kg (3.3 lbs) Chicken, cut into roughly 5cm (2 in) pieces
  • 500g (1.1 lbs) Rabbit, cut into roughly 5cm (2 in) pieces
  • 1 cup (200g) Bomba rice (Spanish paella rice)
  • 1.5 liters (6 cups) Chicken stock (preferably homemade) or water
  • Pinch of saffron threads
  • 1 tbsp olive oil
  • 1 tsp salt (or to taste)
  • 1/2 tsp freshly ground black pepper
  • 1 cup (140g) Green beans, trimmed and halved
  • 1/2 cup (70g) Butter beans, cooked (fresh, frozen, or canned, drained and rinsed)
  • Sprigs of fresh rosemary (optional, for garnish)
  • Lemon wedges (for serving)

Instructions:

  1. Prepare the Sofrito: Sauté the onion, garlic, and tomatoes in olive oil until softened and reduced to a rich paste. Season with smoked paprika.
  2. Brown the Meat: In the same pan, brown the chicken and rabbit pieces until golden brown on all sides. Season with salt and pepper.
  3. Add Vegetables: Add the green beans and butter beans to the pan and sauté for a few minutes until slightly softened.
  4. Incorporate the Rice: Add the bomba rice to the pan and stir it to coat it well with the sofrito and meat juices. Cook for 1-2 minutes to toast the rice slightly.
  5. Add the Liquid & Saffron: Pour in the chicken stock (or water) and add the saffron threads. Stir well to distribute the saffron.
  6. Simmer and Cook: Bring the mixture to a boil, then reduce the heat to low and simmer uncovered, without stirring, for about 20 minutes, or until the rice has absorbed most of the liquid. The rice should be al dente (slightly firm to the bite).
  7. Achieve the Socarrat: Increase the heat to medium-high for the last few minutes to encourage the socarrat (the crispy, caramelized rice at the bottom of the pan) to form. Listen carefully for a crackling sound. Remove from heat immediately when you smell it starting to burn.
  8. Rest: Cover the paella with a clean tea towel and let it rest for 5-10 minutes before serving.
  9. Garnish and Serve: Garnish with sprigs of fresh rosemary (optional) and serve immediately with lemon wedges for squeezing.