Paella Valenciana (Spanish Saffron Rice with Chicken and Rabbit)

Warm a small portion of the 800 ml chicken broth and steep 0.5 g saffron in it for 5 minutes. Finely chop 2 tomatoes and keep 300 g short-grain rice unwashed. Heat 60 ml olive oil in a wide paella pan over medium-high heat. Add 400 g chicken thighs and 200 g rabbit and sear for about 8 minutes, leaving the pieces in contact with the pan long enough to brown and create fond. Add the chopped tomatoes without discarding the browned layer on the bottom. Cook for 5 minutes until their moisture reduces and their color deepens, then add 150 g green beans and 1 teaspoon paprika powder. Pour in the chicken broth and saffron infusion and bring everything to a strong boil. Scatter the rice in a cross shape, then spread it into one thin, even layer. From this point onward, do not stir the grains. Cook uncovered over medium heat for 18 minutes. If the outer edge cooks unevenly, rotate the pan itself rather than moving the rice. When almost all visible liquid has been absorbed, lower the heat for 5 minutes. Raise it for the final 3 minutes and listen closely. A dry crackling sound, different from wet bubbling, indicates that the bottom is crisping. Turn off the heat immediately and rest the paella for 5 minutes. Serve portions that reach the bottom of the pan so the set rice and thin socarrat arrive together.