Valencian Paella

Step 1: Brown the Meat

Pour extra virgin olive oil into a paella pan. Add the diced chicken and rabbit to the hot oil. Season with salt. Stir-fry the meat, continuously stirring to prevent burning, until it achieves a nice golden brown color.

Step 2: Add Aromatics

Once the meat is caramelized, add the minced garlic and grated fresh tomato to the pan. Continue to stir-fry for a few more minutes until the tomato has reduced slightly.

Step 3: Incorporate Beans and Spices

Add the fresh beans (flat green, red, runner, and butter beans) to the pan. If using, add the snails at this stage. Stir-fry for a few minutes. Then, add a few strands of saffron and 2 teaspoons of sweet red pepper (pimentón). Immediately add water to prevent the pepper from burning.

Step 4: Boil and Season Broth

Let the meat and vegetables boil in the water for about 10 minutes to create a flavorful broth. Adjust the salt content to your preference.

Step 5: Add Rice and Cook

Add the round grain white rice to the pan, spreading it evenly. The ratio should be three units of water for each unit of rice (e.g., 100g of rice per person). Boil at high temperature for 8 minutes, then reduce the heat and boil at a low temperature for another 8 minutes.

Step 6: Create Socarrat (Optional)

If you desire 'socarrat' (a toasted rice layer at the bottom of the pan), turn the temperature back up to high for the last 30 seconds of cooking. Be very careful not to exceed 30 seconds to avoid burning the entire paella.

Step 7: Rest and Serve

Once cooking is complete, remove the paella from the heat and let it cool for 5 minutes. The rice should be well cooked but loose. Serve directly from the pan, garnished with lemon wedges and a sprig of parsley.

• Stir the meat constantly while browning to prevent burning and ensure an even golden color.

• If using dry beans, soak them in water for approximately 6 hours before cooking.

• Do not add ham or any type of spicy sausage (like chorizo) to an authentic Valencian paella.

• To achieve 'socarrat' (a toasted rice layer at the bottom), turn the heat to high for the last 30 seconds of cooking, but be careful not to burn the rice.

• After cooking, let the paella rest for 5 minutes before serving to allow the flavors to meld and the rice to settle.

• Pork rib can be used instead of rabbit if preferred.

• Use any fresh, frozen, or pre-soaked dry beans available in your local market.