Paella Valenciana

Ingredients

• 2 cups bomba or Calasparra rice
• 1 lb rabbit, cut into pieces
• 1 lb chicken thighs, cut into pieces
• 8 oz green beans, trimmed
• 1 cup lima beans
• 4 cups chicken stock
• Large pinch saffron
• 4 ripe tomatoes, grated
• 1 tsp smoked paprika
• 4 cloves garlic, minced
• 1/4 cup olive oil
• Fresh rosemary sprig
• Lemon wedges
• Salt

Canadian chicken, rabbit and beans where available; bomba rice and saffron may be imported.

Method

1. Heat olive oil in paella pan over medium-high heat.
2. Season rabbit and chicken with salt, brown on all sides. Remove.
3. Add green beans and lima beans, sauté 5 minutes. Remove.
4. Add garlic and grated tomatoes, cook until thick.
5. Add paprika, stir briefly.
6. Return meat to pan, add stock and saffron.
7. Bring to boil, simmer 20 minutes.
8. Add rice, spreading evenly. Don't stir from now on.
9. Add rosemary sprig, arrange beans on top.
10. Cook over medium heat 10 minutes.
11. Reduce to low, cook 8-10 more minutes until rice is tender.
12. Increase heat to high for 1 minute to create socarrat (crispy bottom).
13. Remove from heat, cover with towel, rest 5 minutes.
14. Serve with lemon wedges.
15. Check chicken reaches 74°C (165°F) and rabbit 71°C (160°F); cooking time alone is not a safety check.