Paella Valenciana

Gather your pan and ingredients. Heat a wide paella pan over medium-high heat and add a generous splash of Extra-Virgin Olive Oil.

Season the pieces of Chicken and Rabbit with Salt and brown them in the hot oil until well colored on all sides; remove and set aside.

In the same pan, add the Flat Green Beans and the Garrofó and sauté briefly until they begin to soften and pick up color.

Return the browned meats to the pan, push everything to the sides, then add grated or finely chopped Tomatoes and a pinch of Sweet Paprika; cook the mixture into a thick sofrito for several minutes so the tomato flavor concentrates.

Pour in the Water (enough to cover the ingredients and later cook the rice — traditionally about three times the volume of rice), add the Saffron Threads and bring the mixture to a steady simmer. Taste and correct seasoning with more Salt if needed.

Once the broth is simmering, sprinkle the Bomba Rice evenly across the pan so every grain has contact with the liquid; do not stir after this point.

Maintain a lively simmer so the rice cooks evenly; after about two-thirds of the cooking time has passed, tuck a sprig of Rosemary on top to infuse a gentle herb aroma.

Continue to cook until the rice has absorbed nearly all the liquid and the grains are tender; if you like a socarrat (crispy bottom), increase the heat for the last couple of minutes to caramelize the base—watch closely to avoid burning.

Remove the pan from the heat and let the paella rest, covered with a clean kitchen towel, for 5–10 minutes to settle and finish steaming.

Serve directly from the pan so everyone can enjoy the rustic presentation and the fragrant, saffron-kissed rice.