Paella

Method

1. Set a 26 cm paella pan (or a wide shallow frying pan) over medium-high heat and add 1 tbsp of olive oil. Season 100 g of bone-in chicken and 70 g of rabbit generously with salt and lay them in the oil around the outside of the pan. Brown for about 10 minutes, turning, until deeply golden on all sides — this colour is the backbone of the flavour.
2. Push the meat to the rim of the pan and add 50 g of flat green beans to the centre. Fry for 2 minutes until they blister slightly, then add 60 g of grated tomato and cook, stirring in the sticky brown bits, for 4 minutes until it darkens and no liquid remains.
3. Slide the pan off the heat for a moment and stir in 0.5 tsp of sweet paprika so it does not burn, then return to the heat and pour in 350 ml of water. Add 40 g of garrofó beans, the pinch of saffron rubbed between your fingers and the sprig of rosemary.