Paella Valenciana

Ingredients

• 2 cups bomba rice
• 1 pound chicken
• 1 pound rabbit
• 1 cup green beans
• 1 teaspoon saffron
• 1 quarter cup olive oil
• 1 large tomato
• 1 teaspoon paprika
• 2 cloves garlic
• 4 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 for serving lemon wedges
• 2 tablespoons fresh parsley

Instructions

1. 1

   In a large paella pan or wide skillet, heat the olive oil over medium heat.

2. 2

   Cut the chicken and rabbit into bite-sized pieces. Add them to the pan and brown for about 5-7 minutes, stirring occasionally.

3. 3

   Chop the green beans into 1-inch pieces and add them to the pan. Cook for another 3-4 minutes until slightly tender.

4. 4

   Mince the garlic and add it to the pan, cooking for 1 minute until fragrant.

5. 5

   Dice the tomato and add it to the pan along with the paprika, stirring well to combine. Cook for 2-3 minutes until the tomato breaks down.

6. 6

   Add the bomba rice to the pan, stirring to coat the rice with the oil and mix with the other ingredients.

7. 7

   Pour in the chicken broth and add the saffron, salt, and black pepper. Stir well to combine.

8. 8

   Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 20 minutes. Do not stir during this time.

9. 9

   After 20 minutes, check if the rice has absorbed the liquid and is tender. If necessary, cook for an additional 5 minutes. Remove from heat and let it rest for 5 minutes.

10. 10

    Garnish with chopped fresh parsley and serve with lemon wedges on the side.