Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, finely chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced (about 2 teaspoons, 6g)
  • 1 large tomato, grated (about 1 cup, 200g)
  • 1 teaspoon sweet smoked paprika (pimentón dulce) (5 ml, 3g)
  • 1/2 cup olive oil (120 ml)
  • 1 rabbit, cut into 8 pieces (about 1.5 lbs, 680g)
  • 1.5 lbs chicken thighs or drumsticks, cut into pieces (about 680g)
  • 1/2 cup garrofó (lima beans or butter beans), fresh or frozen (80g)
  • 1/4 cup tavella (large white beans/broad beans), fresh or frozen (40g)
  • 1 cup snails (cooked, optional) (about 100g)
  • 3 cups Bomba rice (600g)
  • 8 cups chicken broth (2 liters)
  • 1/2 teaspoon saffron threads (2.5 ml), lightly toasted
  • 1 sprig fresh rosemary
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving

Instructions:

  1. Prepare the Sofrito: Sauté onion and garlic in olive oil until softened. Add grated tomato and paprika; cook until reduced and thickened.
  2. Brown the Meats: In the same paella pan, brown the rabbit and chicken pieces in batches. Season with salt and pepper.
  3. Incorporate the Beans (Garrofó and Tavella): Add fresh or frozen garrofó and tavella beans to the pan, stir and cook for a few minutes.
  4. Add Rice: Stir in the Bomba rice and cook for 2-3 minutes, coating the grains with the oil and sofrito.
  5. Add Broth and Saffron: Pour in the hot chicken broth, add toasted saffron threads, and stir to distribute evenly.
  6. Simmer and Cook: Bring to a boil, then reduce heat to a simmer. Add snails if using. Cook uncovered, without stirring, for about 15-20 minutes, or until the rice is almost cooked through and most of the liquid has been absorbed.
  7. Add Rosemary: Nestle a sprig of rosemary into the paella.
  8. Develop Socarrat: Increase the heat slightly for the last few minutes of cooking. Listen for a crackling sound. Watch carefully to avoid burning.
  9. Rest: Remove from heat, cover loosely with foil or a clean tea towel, and let rest for 5-10 minutes.
  10. Serve: Garnish with lemon wedges and serve immediately.