Preparation

Step 1: Prepping the Ingredients

Start by gathering all the necessary ingredients. This will ensure a smooth cooking process. Begin by dicing the onion, mincing the garlic, and chopping the red bell pepper. Clean and cut the chicken and rabbit into bite-sized pieces. Blanch the tomatoes in boiling water, peel them, and then chop them finely. Your green beans and lima beans should be washed, trimmed, and ready to go.

Step 2: Preparing the Saffron Infusion

A key component of this dish is its aromatic saffron. Gently toast the saffron threads in a dry pan over low heat for about a minute until aromatic. Be careful not to burn them. Place the toasted saffron in warm water to steep while you prepare the rest of the dish.

Cooking Process

Step 3: Sautéing the Meat

In a large paella pan or wide skillet, heat some olive oil over medium-high heat. Add the chicken and rabbit pieces, seasoning them with salt and black pepper. Sauté until they are golden brown on all sides. Remove the meat from the pan and set aside.

Step 4: Building the Base

With the remaining oil in the pan, add the onion, garlic, and red bell pepper. Cook for 5-7 minutes until softened and fragrant. Add the tomatoes and continue to cook until they are reduced and form a thick sauce, about 10 minutes. Stir in the smoked paprika, ensuring that it evenly coats the vegetables.

Step 5: Cooking the Rice

Return the sautéed chicken and rabbit to the pan, mixing them with the tomato mixture. Add the rice and stir well to coat each grain with the flavorful base. Pour in the warmed saffron infusion along with seafood stock and additional water to cover the ingredients. Add the green beans and lima beans. Adjust the seasoning with salt if needed.

Step 6: Simmering

Bring the mixture to a gentle simmer without stirring. This will allow the rice to cook evenly and absorb the saffron-infused broth's vibrant colors and f