True Paella is all about the Socarrat—the caramelized, crispy layer of rice at the bottom of the pan. This version uses the traditional combination of chicken, rabbit (optional), and beans.

Part A: Ingredients

• The Rice: 2 cups Bomba Rice (or short-grain Valencia rice). Do not wash the rice.
• Protein: 1 lb Chicken thighs (chopped), 1/2 lb Green Beans (trimmed), 1/2 cup Butter beans (lima beans).
• Liquid/Spice: 5 cups Chicken Stock, 1/2 tsp Saffron threads (crushed), 1 tsp Smoked Paprika, 2 Grated Tomatoes.

Part B: Instructions

1. The Base: In a wide, flat paella pan, brown the chicken in olive oil. Add the beans and sauté for 3 minutes.
2. The Sofrito: Stir in the grated tomatoes and paprika. Cook until the tomato liquid has evaporated and it smells sweet.
3. The Rice: Add the rice and stir for 1 minute to toast the grains.
4. The Simmer: Pour in the stock mixed with saffron. Distribute the rice evenly and then DO NOT STIR IT AGAIN. This is crucial for the crust to form.
5. Cook: Cook on medium heat for 10 minutes, then low heat for 8–10 minutes.
6. The Socarrat: Listen for a faint “crackling” sound. This means the water is gone and the rice is frying. Turn the heat up to medium-high for 1 minute at the very end to finish the crust.
7. Rest: Cover with a tea towel and let it rest for 5 minutes before serving.