Step-by-Step Instructions

1. 1.Heat the Pan and Add Oil

   Place the paella pan on the stove and heat it. Once hot, add a generous amount of olive oil (about 60ml) to coat the bottom of the pan.

2. 2.Sear the Meat

   Once the oil starts to shimmer, add the rabbit thigh and chicken thigh pieces to the pan. Sear the meat thoroughly until golden brown, developing a rich 'fond' at the bottom of the pan. This process creates flavor through the Maillard reaction.

3. 3.Add Vegetables for Sofrito

   Once the meat is golden brown and a golden circle of fond has formed in the middle of the pan, add the flat green beans and Garrafón beans. Stir them into the pan with the meat.

4. 4.Season with Salt and Paprika

   Season the mixture with salt (about 1 tsp) to help the green beans release their moisture and start deglazing the pan. Once the beans have taken on some color, add the sweet paprika (about 2 tsp) and stir to combine.

5. 5.Incorporate Passata and Saffron

   After the flavors have emulsified, add the passata (canned chopped tomato, about 120ml) to the pan. Cook the tomato to evaporate its water content and concentrate its flavors, further deglazing the pan. Add a tiny pinch of saffron for color and spice.

6. 6.Add Water and Simmer Meat

   Gradually add water to the pan, stirring to ensure all the fond is mopped up from the bottom. Add the remaining water until the meat is submerged. Bring the liquid to a boil, then reduce heat to medium and simmer for 15 minutes to tenderize the meat and release its flavors.

7. 7.Adjust Seasoning and Add Rice

   After 15 minutes, taste the cooking liquid and adjust seasoning with more salt if needed. Add a bit more water if necessary to maintain the 3:1 liquid to rice ratio. Once the liquid is back to a boil, evenly sprinkle 100g of paella rice (Calasparra, Bomba, or Senia) over the pan, forming a thin, even layer.

8. 8.Cook the Paella

   Minimize movement of the rice. Gently shake the pan slightly to ensure no dry rice is on top of the chicken. Continuously rotate the paella pan on the stove to ensure even heating and cooking for about 20 minutes, until the rice has fully absorbed the liquid and a crispy 'socarrat' layer forms at the bottom.

9. 9.Rest and Serve

   Once the rice is cooked and the liquid is absorbed (check by lifting the pan to ensure no liquid runs to one side), remove the paella from the heat. Let it rest for about 5 minutes to allow the temperature and moisture to even out before serving. Enjoy the sticky, crispy, golden socarrat!