Classic Valencian Paella.

Elaboration:

1. Prepare the base: Heat the olive oil in a paella pan over medium-high heat. Add the chopped chicken and rabbit, and brown evenly until well seared.
2. Cook the vegetables: Add the flat green bean and the garrofó. Stir-fry for 5 minutes until they start to soften.
3. Sofrito: Add the grated tomato and, if desired, the chopped garlic. Cook until the tomato water evaporates. Add the sweet paprika and stir quickly so that it does not burn.
4. Add the stock: Add the hot stock (or water) to the paella pan. Make sure the stock covers the ingredients well. Add salt, the saffron threads or colouring, and the sprig of rosemary. Boil for 10 minutes to allow the flavours to blend.
5. Add the rice: Spread the rice evenly throughout the paella pan without stirring. Adjust the salt if necessary.
6. Cooking rice: Cook over high heat for the first 10 minutes. Then reduce the heat to medium and cook for a further 8-10 minutes, until the rice is tender. If necessary, you can add a little more hot stock.
7. Rest: Remove the paella pan from the heat and leave to stand covered with a clean cloth for 5 minutes before serving.

Suggested presentation:

• Serve paella straight from the paella pan to maintain its traditional essence.
• Serve with lemon wedges to enhance the flavours.

Additional advice:

• Bomba rice is ideal for this recipe because it absorbs the broth well without losing its texture.
• Avoid stirring the rice once it has been added, in order to achieve the characteristic socarrat (crust of toasted rice on the bottom).