Chicken and Rabbit Paella with Saffron and Rosemary

Ingredients

• bomba rice400g
• chicken thighs, bone-in400g
• rabbit meat, cut into pieces300g
• extra virgin olive oil60ml
• onion, finely diced1 large
• garlic cloves, minced4
• ripe tomatoes, grated2
• sweet smoked paprika2 tsp
• saffron threads0.5 tsp
• fresh rosemary sprigs2
• chicken stock, warm1.2L
• green beans, trimmed150g
• butter beans (drained if canned)150g
• lemon wedges, to servefor garnish

Directions

1. 1

   Heat olive oil in a large paella pan or wide skillet over medium-high heat. Season the chicken and rabbit pieces with salt and pepper, then brown them in batches until golden all over, about 8 minutes. Remove and set aside.

2. 2

   Reduce heat to medium. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute more, then add the grated tomatoes and cook until the mixture thickens and deepens in color, about 4 minutes.

3. 3

   Sprinkle the smoked paprika into the pan and stir for 30 seconds until fragrant. Return the chicken and rabbit to the pan along with any juices. Pour in the warm chicken stock and add the saffron threads, rosemary sprigs, and a pinch of salt. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes to let the flavors meld.

4. 4

   Stir in the bomba rice, spreading it evenly across the pan. Arrange the green beans and butter beans on top. Do not stir the rice after this point—you want the socarrat to form. Increase heat to medium-high and cook vigorously for 8 minutes, then reduce heat to low and continue without stirring for another 12 minutes, until the liquid is mostly absorbed and the rice is tender.

5. 5

   Remove the pan from heat, cover with a clean kitchen towel or foil, and let rest for 5 minutes. Discard the rosemary sprigs. Garnish with lemon wedges and serve directly from the pan. Encourage everyone to scrape up the crispy socarrat from the bottom.