Paella valenciana

Method

Soak the butter beans overnight and cook until tender. Heat olive oil in a 40cm paella pan over medium-high heat, season the chicken and rabbit pieces and brown them thoroughly on all sides, then remove and set aside. In the same oil, soften the onion and garlic, then add the grated tomato and paprika, cooking until the mixture darkens slightly. Steep the saffron in warm stock, then add the rice to the pan, stirring constantly for 2-3 minutes to toast it lightly. Return the meat to the pan, pour in the saffron-infused stock, and bring to a boil without stirring again; add the green beans and cooked butter beans, then simmer for 18-20 minutes until the rice is tender and the liquid is absorbed. Let the paella rest off the heat for 5 minutes, then season with salt and pepper and serve directly from the pan.