Authentic Paella Valenciana

Preparation

1. If using dried garrofó, soak overnight; drain before cooking. Cut rabbit and chicken into pieces and pat dry.
2. Lightly toast saffron threads in a dry pan for a few seconds, then steep in 4 tbsp warm stock to bloom color and aroma.
3. Grate the tomatoes and measure the rice and hot stock; keep stock simmering on low heat.

Cooking

1. Heat the paella pan over medium-high heat and add the olive oil. Brown the rabbit and chicken pieces in batches until golden; season lightly with salt and set aside in the pan.
2. Lower the heat to medium. Add a little more oil if needed, then add the bajoqueta and garrofó beans; sauté briefly until they begin to soften.
3. Add the grated tomato and sweet paprika; cook into a light sofrito for 4–5 minutes until the raw tomato taste has reduced.
4. Return the browned meat to the pan, stir to combine with the sofrito, then spread everything evenly across the pan.
5. Add the bomba rice, distributing it evenly across the pan. Pour in the hot stock and the saffron infusion, and add the rosemary sprig.
6. Bring to a steady simmer over medium heat. Cook uncovered without stirring for 10 minutes, then reduce heat to medium-low and continue for 10–12 more minutes.
7. When the rice is nearly cooked and liquid mostly absorbed, increase heat briefly for 1–2 minutes to encourage socarrat (a toasted crust). Remove from heat and let rest for 5–10 minutes, covered with a clean cloth.
8. Remove the rosemary sprig, adjust seasoning, and serve straight from the pan with lemon wedges alongside.