Low Sodium Paella Valenciana

Total time1 hr 20 min

Prep time20 min

Cook time55 min

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Ingredients

4 servings

¼ tsp saffron threads
Morton & Bassett Saffron Threads Frontier Co-op Saffron Threads, 0.036 oz Frontier Co-op Hand Harvested Saffron Threads, 0.018 oz Spicely Organic Saffron, 0.45 oz Spice Islands Spanish Threads Saffron
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4 cups chicken broth, warm
1 lb bone-in, skin-on chicken thighs (about 2 thighs), cut into 2-inch pieces
1 lb bone-in rabbit pieces (front legs and saddle), cut into 2-inch pieces
1 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
¼ cup olive oil
6 oz fresh green beans, trimmed and cut into 1-inch pieces
1 medium tomato, grated on the large holes of a box grater (about ½ cup pulp)
1 tsp sweet smoked paprika
1 ½ cups bomba rice or calasparra rice
1 can (15 oz) butter beans (lima beans), drained and rinsed
1 sprig fresh rosemary

For serving

lemon wedges, for serving (optional)

Instructions

1
Crumble the saffron threads into the warm chicken broth and stir to combine. Set aside to steep for at least 10 minutes while you prepare the remaining ingredients.
2
Pat the chicken and rabbit pieces dry and season all over with the salt and pepper. Heat the olive oil in a 15- to 16-inch paella pan over medium-high heat until shimmering. Add the chicken and rabbit in a single layer and sear, turning once, for 8–10 minutes total, until deep golden brown on both sides. Transfer to a plate and set aside — do not discard the oil in the pan.

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