Chestnut Free Paella Valenciana
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Learn more →Ingredients
4 servings
- ¼ tsp saffron threads
- 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
- 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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