Paella Valenciana (Spanish Saffron Rice with Chicken and Rabbit)

Warm a small portion of the chicken broth and steep the 0.5 g saffron for 5 minutes.

Finely chop the tomatoes, and keep the 300 g short-grain rice unwashed so it releases starch properly in the pan.

Pour 60 ml olive oil into a wide paella pan and heat it over medium-high heat.

Add the 400 g chicken thighs and 200 g rabbit, then sear for about 8 minutes until browned and fond forms on the bottom.

Add the tomatoes to the pan and cook for about 5 minutes, loosening the browned fond into their juices.

When the moisture reduces, add 150 g green beans and 1 teaspoon paprika powder.

Pour in the remaining chicken broth and the saffron-infused broth, totaling 800 ml, and bring it to a strong boil.

Scatter the 300 g rice in a cross shape, then spread it into a thin, even layer without mounding.

Once the rice is added, do not stir it again.

Cook uncovered over medium heat for 18 minutes, gently rotating the pan as needed so the edges cook evenly and the grains absorb the broth.

When most liquid has disappeared, cook 5 more minutes over low heat, then raise the heat for the final 3 minutes.

Listen for a dry crackling sound, turn off the heat, and rest for 5 minutes before serving.