In your paella pan, heat 1 tablespoon of olive oil over medium heat. Add the deboned chicken and rabbit pieces, browning them evenly on all sides. Once they are golden, remove them from the pan and set them aside.
In the same pan, add the garlic cloves and sauté until fragrant. Add the finely chopped tomato and cook until it softens, releasing its juices.
Stir in the butter beans, green peas, and trimmed green beans. Sauté the mixture for a few minutes, allowing the flavors to meld together.
Sprinkle the sweet paprika over the sautéed vegetables and stir to combine. This will deepen the color and flavor of your paella.
Pour in the short-grain white rice and give it a good stir to coat the grains with the oil and spices. This step is crucial for achieving that perfect texture.
Add the 6 cups of water, along with the saffron threads, dried thyme, dried rosemary, and salt to taste. Bring the mixture to a gentle boil.
Once boiling, reduce the heat to low and let it simmer uncovered for about 20 minutes. Do not stir the rice during this time, as the bottom layer should develop a crispy crust known as "socarrat."
After 20 minutes, remove the pan from the heat and let it rest for an additional 5-10 minutes. This allows the flavors to settle. Serve your Paella Valenciana straight from the pan, garnished with lemon wedges for a zesty touch.
