Paella Valenciana (Spanish Saffron Rice with Chicken and Rabbit)

• 1.1 liters Chicken stock
• ¼ tsp Dried saffron threads
• 6 pieces Chicken thighs, bone-in, skin-on
• 2 pieces Rabbit legs
• 2 tsp Fine sea salt
• 3 tbsp Olive oil
• 250 g Green beans
• 2 medium Tomato, ripe
• 2 tsp Sweet paprika
• 320 g Paella rice
• 1 sprig Fresh rosemary

1. Warm the chicken stock in a saucepan until steaming, then crumble in the saffron and keep it hot over a low heat. This helps the saffron bloom so the rice takes on its colour and aroma.
2. Season the chicken thighs and rabbit legs all over with the fine sea salt. Heat the olive oil in a paella pan over a medium-high heat, then brown the chicken and rabbit well on all sides until deeply golden.
3. Trim the green beans and cut them into bite-size lengths. Add them to the pan and cook for 4 to 5 minutes, stirring, until glossy and lightly blistered in places.
4. Coarsely grate the tomato and stir it into the pan, scraping up any browned bits. Cook for 4 to 6 minutes until the tomato reduces to a thick, jammy base, then stir in the sweet paprika for 30 seconds so it blooms without burning.
5. Stir in the paella rice and cook for 1 minute so the grains are coated in the oil and tomato base. Spread everything into an even layer across the pan.
6. Pour in the hot saffron stock and give the pan one final gentle shake to level the rice; do not stir again. Simmer over a medium heat for 10 minutes, then reduce to medium-low and cook for a further 8 to 10 minutes until the rice is just tender and the liquid is absorbed.
7. Nestle the fresh rosemary on top for the last 2 minutes of cooking, then remove the pan from the heat. Rest the paella for 8 to 10 minutes so the grains settle and a light crust can form on the base.

Made this recipe? Rate it — a comment is optional.