Ingredients:
- 2 cups Bomba rice (or short-grain rice)
- 4 cups chicken broth
- 1 cup rabbit, cut into pieces
- 1 cup chicken, cut into pieces
- 1/2 cup lima beans (fresh or frozen)
- 1/2 cup garrofó (Lima bean variety, or you can use green beans)
- 1 large tomato, grated
- 1/2 cup flat green beans, cut into 1-inch pieces
- 1/2 cup artichoke hearts, quartered
- 1/2 cup sweet paprika
- 4 strands of saffron
- 4 tablespoons olive oil
- 1 sprig of rosemary
- Salt to taste
- Lemon wedges for serving
Instructions:
- Prepare Ingredients:
- Marinate the rabbit and chicken with salt and sweet paprika. Let it sit for at least 30 minutes.
- In a mortar and pestle, crush saffron strands and soak them in a couple of tablespoons of warm water.
- Heat Olive Oil:
- In a traditional paella pan, heat olive oil over medium heat.
- Sauté Rabbit and Chicken:
- Add the rabbit and chicken to the pan and brown on all sides. Remove any excess oil.
- Add Tomatoes and Beans:
- Stir in the grated tomato, lima beans, garrofó (or green beans), flat green beans, and artichoke hearts. Cook for a few minutes until vegetables start to soften.
- Incorporate Saffron:
- Add the saffron and its soaking water to the pan, distributing evenly.
- Add Rice:
- Sprinkle the Bomba rice evenly over the ingredients in the pan.
- Pour in Broth:
- Pour the chicken broth over the rice, distributing it evenly. Do not stir the rice once the broth is added.
- Season and Simmer:
- Sprinkle rosemary leaves over the top, season with salt, and let it simmer over medium heat for about 10 minutes. Then, reduce the heat to low and continue simmering for another 10-15 minutes until the rice is cooked and a crust (socarrat) forms at the bottom of the pan.
- Rest and Serve:
- Once the rice is cooked, let the paella rest for a few minutes before serving. Discard the rosemary sprig.
- Serve with Lemon Wedges:
- Serve the Paella Valenciana with lemon wedges on the side.
Enjoy this authentic and flavorful Paella Valenciana, a symbol of traditional Spanish cuisine!