Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, finely chopped (about 150 g)
  • 3 garlic cloves, minced
  • 1 bell pepper (red or yellow), diced
  • 1 medium tomato, grated (about 150 g)
  • 1 teaspoon smoked paprika (5 g)
  • ½ teaspoon saffron threads
  • 1 ½ cups Bomba rice (300 g)
  • 4 cups chicken broth (1 liter)
  • 1 cup green beans, cut into 1-inch pieces (150 g)
  • 2 chicken thighs, bone-in, skinless (about 300 g)
  • 200 g rabbit meat, chopped (or use additional chicken)
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving (optional)

Instructions:

  1. In a paella pan over medium heat, add olive oil.
  2. Add chopped onion and garlic; sauté until translucent (about 5 minutes).
  3. Stir in bell pepper and grated tomato; cook for another 5 minutes.
  4. Mix in the smoked paprika and saffron, stirring to combine.
  5. Add the Bomba rice, stirring for 1-2 minutes to coat.
  6. Carefully ladle in chicken broth and bring to a simmer; season with salt and pepper.
  7. Nestle the chicken and rabbit pieces into the rice mixture.
  8. Reduce heat to low, cover, and cook for 20 minutes without stirring.
  9. Scatter green beans over the top; cook for an additional 5-10 minutes until rice is tender and liquid is absorbed.
  10. Let rest for 5 minutes before serving. Garnish with lemon wedges.