Paella Valenciana (Valencian Paella with Chicken, Rabbit and Green Beans)

• 5 tbsp Extra virgin olive oil
• 6 pieces Chicken thighs, bone-in, skin-on
• 2 pieces Rabbit legs
• 2 tsp Fine sea salt
• 250 g Green beans
• 4 cloves Garlic
• 2 medium Tomato, ripe
• 2 tsp Sweet paprika
• ¼ tsp Dried saffron threads
• 1.4 liters Water
• 320 g Bomba rice
• 1 piece Lemon

1. Set a paella pan over medium-high heat and add the olive oil. Season the chicken thighs and rabbit legs all over with 1 tsp of the fine sea salt. Brown the meats well, turning as needed, until deeply golden in places.
2. Trim the green beans and cut them into short lengths. Add the green beans to the pan and cook, stirring, until they start to blister and take on a little colour. Push everything to the edges of the pan to clear a space in the centre.
3. Finely grate the garlic and grate the tomatoes on the coarse side of a grater, discarding the skins. Add the garlic and tomato to the centre of the pan and cook, stirring, until the mixture darkens slightly and looks jammy. Stir in the sweet paprika for 10 seconds so it blooms but does not burn.
4. Add the water and remaining 1 tsp fine sea salt, then bring to a lively simmer. Crush the saffron threads between your fingers, stir them in, and simmer to meld the flavours. Taste the broth; it should be well seasoned because the rice will absorb it.
5. Stir in the bomba rice and spread it out evenly so the grains are in a single layer. Arrange the meat and green beans evenly across the pan. From this point, do not stir; keep the paella at a steady simmer, rotating the pan occasionally for even cooking.
6. Simmer for 10 minutes, then reduce to medium-low and continue cooking until the rice is tender and the liquid is absorbed. If the pan looks dry before the rice is nearly done, add a small splash of water around the edges. The rice is ready when the grains are plump with a slight bite in the centre.
7. Increase the heat to medium-high for 1 to 2 minutes to encourage a lightly toasted base, listening for a gentle crackle and smelling a nutty aroma. Remove from the heat and rest the paella for 8 to 10 minutes so the rice settles. Cut the lemon into wedges and serve for squeezing at the table.

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