Paella

Step by stepInstructions

1. Heat the olive oil in a wide paella pan over medium-high heat. Season the chicken and rabbit with salt and brown on all sides until golden, about 8 minutes; push to the sides of the pan.
2. Add the green beans and cook 3-4 minutes, then stir in the garlic, paprika, and grated tomato and cook 2 minutes until the tomato deepens in color.
3. Stir in the rice and toast it in the oil for 1-2 minutes, stirring, until the grains turn translucent at the edges.
4. Pour in the hot stock and the saffron with its soaking water. Stir once to level the rice, add the rosemary sprig, and bring to a boil. Reduce to a gentle simmer and cook, without stirring, 18 minutes, rotating the pan occasionally for even cooking.
5. When the liquid has been absorbed, raise the heat for 1-2 minutes to develop the socarrat crust. Remove from the heat, cover with a clean cloth, and rest 5 minutes before serving with lemon wedges.