Valencian Paella with Chicken, Rabbit and Pumpkin-Seed Picada

Instructions

1. 01

   Pat the chicken and rabbit dry. Season with salt and pepper.

2. 02

   Heat the olive oil in an 8-inch paella pan or wide skillet over medium-high. Sear the meat 3 minutes per side until golden. Push to one side of the pan.

3. 03

   Add the onion to the empty side of the pan and cook 3 minutes until softened. Add the green beans and stir for 2 minutes.

4. 04

   Stir in the garlic, smoked paprika, and grated tomato. Cook 4-5 minutes until the tomato thickens into a deep-red sofrito.

5. 05

   Add the rice and toast for 90 seconds, stirring to coat each grain in the sofrito.

6. 06

   Pour in the hot broth and the toasted-and-crumbled saffron. Spread everything evenly. Do not stir again from this point on.

7. 07

   Bring to a strong simmer, then reduce heat to medium-low. Cook uncovered 16-18 minutes until the rice is just tender and the liquid is fully absorbed. If the bottom starts to crackle and smell faintly toasted (the socarrat), take it off the heat.

8. 08

   While the rice rests, toast the pumpkin seeds in a small dry pan for 90 seconds. Transfer to a board, chop coarsely, and toss with the parsley to make a quick picada.

9. 09

   Cover the pan loosely with foil and rest 4 minutes. Shower with the picada and serve with lemon wedges.