Valencian Paella

To prepare Valencian paella, start with the meat broth: clean the chicken and rabbit and place the scraps, along with the other ingredients, in the pot with water, add salt 1, and cook for about 3 hours, skimming as needed. Once ready, strain the broth through a sieve and set it aside. Cut the vegetables for the paella: trim and cut the flat beans into 3/4 inch diamonds 2. Clean the bell pepper by removing the stem 3, seeds, and internal membranes.

Then cut it into approximately 1/2 inch cubes 4. Clean the artichokes: remove the tougher outer leaves 5 and trim the tips 6.

With a small knife, peel the outer part of the stem 7, then cut the artichoke in half 8 and use a melon baller to remove the inner beard 9.

Now cut into wedges 10 and place them in lemon water to prevent browning 11. Cut the tomatoes in half and grate them 12.

Collect the pulp in a bowl 13. Everything is ready for cooking: heat the prepared meat broth beforehand 14. In the special paella pan, heat some oil 15 and add the pieces of meat 15.

Brown on both sides until golden 16, then add the finely chopped liver 17 and add salt 18.

When the meat is well browned, add the vegetables: the flat beans, bell peppers 19, and artichokes drained from the acidulated water 20. Salt the vegetables and cook for 10 minutes over medium heat, carefully keeping the vegetables in the center and moving the meat to the edge of the pan where the heat is milder. After this time, season with chopped garlic 21.

Pour in the grated tomato 22, season with sweet paprika 23 and pimiento 24.

At this point, distribute the rice in the pan 25 and toast it for a couple of minutes, then pour in 2 1/2 cups (approximately) of meat broth 26 and the saffron threads 27. Cook the rice for 5 minutes over high heat, then another 5 minutes over medium heat, and finally 8 minutes over low heat 27. To achieve the perfect crust, never stir the rice after adding the broth, and let it cook uncovered until done.

When there is one minute left until the end of cooking, drizzle with a little oil 28 and increase the heat until the characteristic crust forms on the bottom 29. Turn off the heat and season with rosemary sprigs slightly smoked with a torch 30.

Cover the pan with aluminum foil 31 and let it rest for 5 minutes. At this point, uncover 32 and serve your Valencian paella immediately 33!