Paella Valenciana

Warm your broth. Keep the chicken broth hot in a saucepan or kettle. Hot broth helps the rice start cooking evenly right away. Optional pro move: ladle a tablespoon or two of hot broth into a small cup, crumble the saffron into it, and let it sit while you brown the meat.

Brown the meat. Heat the olive oil in a paella pan (or wide skillet) over medium-high heat. Season chicken and rabbit (if using) with salt. Add the meat in a single layer and brown deeply on all sides, 10 to 15 minutes total. Move pieces around so you get color without crowding.

Add beans, then build the sofrito. Add the green beans and cook 2 to 3 minutes, stirring to coat in the oil. Push the meat and beans toward the edges of the pan and keep them there while the center cooks. Add garlic to the cleared center and cook 30 seconds. Add paprika and stir for 10 seconds so it blooms but does not burn. Add grated tomato and cook 3 to 5 minutes until it darkens and thickens into a jammy base.

Add broth and saffron. Pour in 6 cups hot broth. Add the saffron (and any soaking liquid if you bloomed it). Scrape up any browned bits on the bottom. Bring to a lively simmer and cook 10 minutes to let the broth pick up flavor. Taste the broth now and adjust salt. It should taste well seasoned because the rice is about to drink it all.

Quick reality check: pan size and burner strength change evaporation. You are aiming for a steady simmer and enough liquid that, once the rice goes in, the broth sits just above the rice by about 1/2 inch.

Add the rice and spread it flat. Sprinkle in the rice evenly across the pan. Use the spoon once to distribute and make a level layer. From this point on, do not stir. Add the beans (garrofó or butter beans) and gently tuck them in near the top so they stay pretty.

Simmer, rotate, and let it cook. Keep at a steady simmer for 10 minutes, then reduce heat to medium-low and cook 10 to 12 minutes more, rotating the pan occasionally if your burner heats unevenly.

Doneness cues: the liquid should be almost gone, the rice should be just tender, and you will see small craters open on the surface as steam escapes. If the pan looks dry before the rice is tender, add a small splash of hot broth around the edges.

Make socarrat. When the rice is tender and the surface looks mostly dry, increase heat to medium-high for 60 to 120 seconds. Listen for a gentle, steady crackle and smell for a nutty toastiness. Once that crackle holds for about 30 seconds, stop. Do not chase a darker color. If it starts smelling burnt, pull it off the heat immediately.

Rest and serve. Remove from heat. Lay a rosemary sprig on top for 2 to 3 minutes (optional), then discard. Cover the pan loosely with foil or a clean towel and rest 5 to 10 minutes. Serve straight from the pan with lemon wedges if you like.