Light Valencian paella with chicken, rabbit and green beans

Ingredients

For 1 serving

• White rice75 g
• Chicken breast70 g
• Rabbit70 g
• Green beans100 g
• Cooked cannellini beans50 g
• Tomatoes100 g
• Saffron0.1 g
• Paprika1 teaspoon
• Rosemary1 g
• Chicken broth300 ml
• Extra virgin olive oil10 g
• Saltto taste

Contains: celery,

In season: June – September

Method

1. Dissolve the saffron in the chicken stock and heat it in a small pan. Cut the chicken breast and rabbit into pieces of about 3 cm, top and tail the green beans and cut them into 4 cm lengths, and grate the tomatoes on the coarse side of a grater, discarding the skins. Drain and rinse the cannellini beans.
2. Heat the extra virgin olive oil in a wide pan, ideally a paella pan, over medium-high heat and brown the chicken and rabbit with a pinch of salt for 8 minutes, turning, until well browned all over.
3. Add the green beans and cook for 2 minutes, then the grated tomato and cook for 5 minutes, until it dries into a thick sauce; stir in the paprika for a few seconds without letting it burn.
4. Pour in the hot stock, add the rosemary and cannellini beans, taste and adjust the salt, and bring to the boil.
5. Scatter the rice evenly over the pan and from now on don't stir. Cook for 18 minutes, over high heat for the first 8 and then medium-low, until the rice has absorbed the stock; turn up the heat for the last minute until you hear the bottom crackle as it lightly toasts.
6. Turn off, cover with a clean tea towel and rest for 5 minutes before serving.