Classic Valencian paella

Ingredients for 8 servings:

• 250 g dried white beans (garoffón)
• 500 g beans, fresh green (tavella)
• 1 chicken, 1-1.5 kg, divided into 8 parts
• 1 rabbit, ready to cook, cut into 6 pieces
• olive oil
• salt and pepper
• Saffron
• Garlic
• 750 g rice (short grain rice)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Soak the white beans in water overnight, then drain the next day. Wash the chicken and rabbit, pat dry, season with salt and pepper, and fry in hot olive oil until well browned. Remove from the pan. Briefly fry the garlic and green beans, add the white beans, then pour in 2 liters of water and simmer for about 10 minutes. Add the meat again, followed by the rice. Mix the saffron with a little lukewarm water and stir in. Bring to a boil once, then reduce the heat to a lower level until all the water has evaporated, adding a little more if necessary. Once all the water is gone, cook for about 3 more minutes to allow the sediment, known as socarrat, to form.