Paella Valenciana

Ingredients

• 400 g arroz bomba
• 600 g pollo troceado
• 400 g conejo troceado
• 150 g garrofón (judía blanca plana)
• 200 g judía verde plana (ferraura)
• 1 tomate maduro rallado
• 100 ml aceite de oliva virgen extra
• 1 cucharadita pimentón dulce
• hebras azafrán tostado
• 1,2 litros agua (aprox., triple del arroz menos un poco)
• 1 ramita romero fresco
• al gusto sal

Method

1. Brown the meat. Heat the oil in the paella pan and brown the salted chicken and rabbit over high heat, unhurried, until well crusted on all sides. This step decides the rice's flavor.
2. Vegetables. Add the green beans and garrofón and fry a few minutes. Push everything aside, put the grated tomato in the center and fry until it darkens.
3. Pimentón and broth. Add the pimentón, stir, and pour in the water. Add the saffron and boil 15 minutes so the meat finishes cooking and the broth takes flavor.
4. Rice. Spread the rice in a cross shape and level it — from here on, no stirring. Taste the broth and adjust salt.
5. Cook. 8 minutes over high heat, 10 over low. In the last 2 minutes lay the rosemary sprig on top.
6. Socarrat. Crank the heat to maximum for the final 30–60 seconds, until you hear a soft crackle: that's the socarrat forming. Rest 5 minutes covered with a cloth.