Valencian Rice with Chicken and Rabbit

🧂 Ingredients

• ✓
  Arroz bomba

  500g
• ✓
  Pollo troceado

  400g
• ✓
  Conejo troceado

  400g
• ✓
  Judías verdes planas

  200g
• ✓
  Garrofón

  150g
• ✓
  Tomate maduro

  2 unidades
• ✓
  Ajo

  4 dientes
• ✓
  Perejil fresco

  20g
• ✓
  Azafrán en hebras

  1g
• ✓
  Aceite de oliva

  100ml
• ✓
  Caldo de pollo

  1.5L
• ✓
  Mejillones

  300g
• ✓
  Almejas

  200g
• ✓
  Romero fresco

  2 ramas
• ✓
  Limón

  1 unidad

📋 Instructions

1. 1

   Heat seafood stock and keep it simmering.

2. 2

   Clean mussels and clams, discarding any that are open.

3. 3

   Brown chicken pieces in olive oil. Set aside.

4. 4

   In the same oil, sauté rabbit pieces until golden. Set aside.

5. 5

   Sauté minced garlic and parsley 1 minute.

6. 6

   Add grated tomato and cook 5 minutes until it darkens.

7. 7

   Add green beans and butter beans. Cook 3 minutes.

8. 8

   Add rice and toast 2 minutes stirring constantly.

9. 9

   Add saffron and hot stock. Distribute evenly.

10. 10

    Place chicken, rabbit, mussels and clams on top of the rice.

11. 11

    Cook on medium-high heat 10 minutes, then low heat 8 more minutes.

12. 12

    Rest 5 minutes. Decorate with lemon slices and fresh rosemary.