Paella Valenciana

Steep the saffron in 50 ml of the hot stock. Set aside.

Heat a 40 cm paella pan over medium-high heat. Add the olive oil. Season the rabbit and chicken generously. Brown on all sides in two batches, about 4 minutes per batch. Remove from the pan.

Reduce heat to medium. Add the green beans to the oil left in the pan and fry for 2 minutes. Push to the edge. Add the grated tomato to the centre and cook, stirring, until the moisture evaporates and it is a thick, dark paste — about 8 minutes.

Sprinkle the pimenton over the tomato sofrito and stir for 30 seconds. Immediately add the remaining hot stock and the saffron liquid. Return the browned meat to the pan. Season well with salt.

Bring to a vigorous boil. Add the butter beans, snails (if using), and rosemary sprig. Taste — the stock should be properly seasoned, because the rice will absorb it as-is.

Sprinkle the rice evenly across the surface in a thin layer — do not pour it in a pile. Shake the pan to level it but do not stir. The rice must be fully submerged.

Cook on high heat for 10 minutes without touching the rice. Reduce to medium and cook for another 8 minutes. The liquid should be nearly absorbed.

Raise to high heat for the final 2–3 minutes to form the socarrat. You will hear a faint crackling and smell toasted rice. Do not stir. Remove from heat, cover loosely with foil or newspaper, and rest 5 minutes before serving directly from the pan.