Cooking Instructions
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Step 1
Place
Saffron Threads (20)
in 1/2 cup of hot water in a small bowl and let steep for 15 minutes.
Step 2
Season
Boneless, Skinless Chicken Thighs (455 g)
and
Rabbit Legs (6)
. Heat
Extra-Virgin Olive Oil (120 mL)
in a paella pan over medium-high heat. Sear until a nice, crispy, golden brown.
Step 3
Add
Green Beans (225 g)
,
Garlic (3 cloves)
,
Paprika (7 g)
,
Tomatoes (3)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Stir occasionally as flavors begin to meld.
Step 4
Once garlic is soft, add saffron with the steeped water and
Chicken Broth (1.7 L)
. Bring to a boil.
Step 5
Once mixture is boiling, sprinkle in
Bomba Rice (435 g)
. Spread rice evenly with a spoon. Allow rice to cook for 10 minutes. The key is to not stir!
Step 6
Reduce heat to a simmer (low) and cook without stirring until rice has absorbed all of the liquid. Once the rice has absorbed all of the liquid, let sit on low heat for 10 more minutes.
Step 7
Serve your Valencia Paella and enjoy!
