Step 1

Heat a paella pan over medium-high heat and add the olive oil. Swirl to coat the entire base of the pan.

Step 2

Add the garlic, chicken, and rabbit (if using) and fry until browned.

Step 3

Push the meat away from the center of the pan, and add the tomatoes, butter beans, peas, and green beans. Season with the paprika and mix to combine.

Step 4

Using a measuring cup, add enough water to fill the paella pan almost to the top. Record how much water you needed, this will let you know how much rice to use later on. Bring to a boil and then reduce to a simmer. Keep simmering for 45 mins to an hour, to make a broth.

Step 5

Once the broth is formed, add a few generous pinches of salt. Also add the saffron and bay leaves. Taste and add more salt if necessary. Stir until the broth becomes a vivid orangey-yellow color. If the color doesn't seem intense enough, add a bit more paprika and another strand of saffron.

Step 6

Now it's time for the rice! Add half as much rice as you did water to make the broth. Reduce heat to a low simmer and cook until all of the liquid has been absorbed by the rice. You'll know when the rice is ready and the broth is gone, as you will hear a faint ticking/cracking coming from the bottom layer of rice.

Step 7

Serve immediately, straight from the pan. If it's done well, the paella should have a healthy socarrat, the crispy, blackened layer of rice at the bottom!