Paella Valenciana

Instructions

1. 1
   Heat the saffron threads in 100ml of warm broth to infuse the color and flavor.
2. 2
   Warm the remaining broth in a separate pot and keep it simmering throughout cooking.
3. 3
   Heat olive oil in a 45cm paella pan over medium-high heat. Season the rabbit pieces with salt and pepper, then brown them on all sides for 8-10 minutes. Remove and set aside.
4. 4
   In the same pan, sauté the diced onion and sliced bell pepper until softened, about 5 minutes. Add minced garlic and cook for 1 minute.
5. 5
   Add the grated tomato and cook for 3-4 minutes until it reduces slightly.
6. 6
   Pour in the white wine and let it reduce by half, about 2 minutes.
7. 7
   Add the rice to the pan and stir constantly for 2-3 minutes, coating each grain with oil.
8. 8
   Return the browned rabbit to the pan. Add the green beans and butter beans.
9. 9
   Pour in the saffron-infused broth along with the remaining hot broth, stirring gently. Do not stir again after this point.
10. 10
    Increase heat to high for 2-3 minutes until the liquid reaches a gentle boil, then reduce to medium heat.
11. 11
    Cook uncovered for 18-20 minutes until the rice is tender and has absorbed most of the liquid. Listen for a gentle crackling sound at the bottom (socarrat) which adds authentic flavor.
12. 12
    Remove from heat and cover loosely with aluminum foil. Let rest for 5 minutes.
13. 13
    Garnish with fresh rosemary and thyme sprigs before serving directly from the pan.