The night before, soak the lima beans

Cook the lima beans with 8 1/2 cups of water and a pinch of salt for 30 minutes in a pressure cooker or one hour in a regular pot. Once cooked, drain and reserve the cooking water

Heat the paella pan with oil and a few grains of salt

Cut the chicken and rabbit into pieces, wash, dry, and season with salt

Place the meat in the paella pan and fry briefly on both sides

Add the green beans and sauté

Push the meat to the sides of the paella pan and add the crushed tomatoes and chopped garlic to the center. Once sautéed and fried, add the teaspoon of paprika and quickly sauté to avoid burning the paprika

Mix everything well over moderate heat

Add the cooked and drained lima beans

Mix and add the reserved cooking water, adjusting the salt

Add the rosemary and saffron or food coloring and let it cook for about 35 minutes over moderate heat

After this time, add the rice and spread it across the paella pan. Cook for 10 minutes over high heat and another 10 minutes over low heat

Turn off the heat and let it rest covered for 5 minutes

Enjoy a genuine Valencian paella

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