Paella Valenciana

Ingredients

• 1½ lb bone-in chicken thighs, chopped into 2-inch pieces
• 1½ lb rabbit, cut into small pieces
• 2 tsp kosher salt, divided
• ⅓ cup olive oil
• 8 oz flat green beans, cut into 2-inch pieces
• 15 oz large lima beans, drained
• 2 ripe tomatoes, grated
• 1 tsp sweet paprika
• ½ tsp saffron threads
• 6 cups water
• 3 cups Bomba or other short-grain paella rice
• 1 sprig fresh rosemary

Method

1. Season the chicken and rabbit with 1 teaspoon of salt. Heat the oil in a 16- to 18-inch paella pan over medium-high heat and brown the meat well on all sides, about 15 minutes.
2. Push the meat to the edges, add the green beans and cook 3 minutes, then add the lima beans, tomatoes and paprika and cook until the tomato darkens, about 3 minutes.
3. Pour in the water, crumble in the saffron and add the remaining salt. Simmer 20 minutes to build a flavorful broth.
4. Scatter the rice evenly across the pan and stir once to spread it out. From here on, don't stir.
5. Boil hard for 10 minutes, then lower the heat and simmer until the rice has absorbed the liquid, about 8 minutes more. The chicken should reach 165°F and the rabbit 160°F.
6. Lay the rosemary on top, raise the heat for 1 to 2 minutes until the bottom crackles and forms a crust, then cover with a towel and rest 5 minutes.

Notes