📖 Instructions

1. Prepare the Sofrito: Finely chop the onion, bell pepper, and tomatoes. In a large skillet or the paella pan itself, heat olive oil over medium heat. Add the onion and bell pepper and sauté for about 8-10 minutes, until softened and lightly golden. Next, incorporate the chopped tomatoes, garlic, and paprika. Cook for another 10-15 minutes, stirring occasionally, until the mixture thickens and the tomatoes break down into a flavorful sofrito. This is your flavor base, so don't rush it!
2. Sear the Meats: Season the chicken and rabbit pieces generously with salt and pepper. Push the sofrito to the sides of the pan and add the seasoned meats. Brown them on all sides until nicely colored. This will add depth to the paella. Don't overcrowd the pan; work in batches if necessary.
3. Incorporate the Rice: Measure out the Bomba rice (or your chosen substitute). Push the meats to the side and add the rice to the center of the pan. Sauté the rice for about 2-3 minutes, stirring constantly, until it becomes slightly translucent. This step helps the rice absorb the flavors of the sofrito and meats.
4. Add the Broth and Saffron: Pour in the hot chicken broth, ensuring it covers all the ingredients evenly. Stir in the saffron threads (or turmeric, if using) and season with additional salt to taste. Bring the mixture to a gentle simmer.
5. Simmer and Cook: Once simmering, reduce the heat to low and cook uncovered for about 18-20 minutes. Resist the urge to stir the paella during this time! Stirring can release too much starch from the rice and result in a creamy texture instead of the desired firm grains. You want that lovely socarrat (crispy bottom) to form.
6. Add Vegetables: After the rice has been cooking for about 15 minutes, gently nestle the green beans and rosemary sprigs into the paella. These will cook along with the rice, infusing their flavors throughout the dish.
7. Rest and Serve: After 18-20 minutes, the rice should have absorbed most of the liquid and be nearly cooked through. If there's still too much liquid, increase the heat slightly for the last few minutes to evaporate it. Once the rice is cooked, remove the paella from the heat, cover it with a clean kitchen towel or aluminum foil, and let it rest for 5-10 minutes. This allows the rice to finish cooking in its own steam and ensures a more even texture.
8. Garnish and Enjoy: Before serving, garnish the paella with fresh parsley sprigs and lemon wedges. Squeeze lemon juice over the paella to brighten the flavors. Serve immediately and enjoy the fruits of your labor!