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Paella Valenciana
Ingredients:
- 4 cups chicken broth
- 1 pinch saffron threads
- 2 tablespoons olive oil
- 1/2 kg chicken, cut into pieces
- 1/2 kg rabbit, cut into pieces (optional)
- 1 large tomato, finely chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 kg green beans
- 1/2 kg lima beans
- 2 cups short-grain rice
- 1 sprig rosemary
- Salt to taste
- Lemon wedges, for serving
Instructions:
- Warm the chicken broth in a pot and add the saffron. Let it simmer on low heat.
- Heat the olive oil in a paella pan or large skillet. Brown the chicken and rabbit pieces over medium-high heat.
- Add the tomato, bell pepper, and garlic to the pan and sauté until the vegetables soften.
- Sprinkle the paprika over the veggies and protein, giving it a quick stir to combine.
- Add the green beans and lima beans to the pan and sauté for a few more minutes.
- Pour in the saffron-infused chicken broth and bring everything to a simmer.
- Add the rice, spreading it evenly across the pan. Let the paella cook on a low simmer for about 20-30 minutes, or until the rice is cooked and the liquid is absorbed. Avoid stirring once you’ve added the rice.
- Remove from heat and cover the pan with a lid or a clean kitchen towel. Let it rest for 10 minutes.
- Garnish with rosemary sprigs and serve with lemon wedges on the side.
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