Paella Valenciana

The recipe

Instructions

1. 1
   In a wide paella pan, brown the chicken and rabbit pieces in olive oil. Add green beans for 3 more minutes. Push to the edges.
2. 2
   In the centre, soften the chopped garlic and paprika for 30 seconds. Add the tomatoes and cook to a paste, 5 minutes.
3. 3
   Stir in the rice and toast for 1 minute. Pour in the stock with saffron stirred in, plus the butter beans.
4. 4
   Spread everything evenly. DO NOT STIR after this point. Simmer 18 minutes until rice absorbs liquid.
5. 5
   Increase heat for the last 2 minutes to crisp the bottom (socarrat). Rest 5 minutes covered. Serve with lemon wedges.

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