Instructions:

1. Prepare the Broth:
   • Heat the chicken broth in a saucepan and add saffron threads. Allow it to simmer gently.
2. Prep the Ingredients:
   • Season the chicken and rabbit pieces with salt.
   • In a large paella pan, heat olive oil over medium heat. Add chicken and rabbit, and brown them evenly. Remove and set aside.
3. Sauté the Vegetables:
   • In the same pan, add chopped onions and garlic. Sauté until they become translucent.
   • Stir in grated tomato, bell pepper, and green beans. Cook for a few minutes until the vegetables soften.
4. Add Rice and Spices:
   • Sprinkle sweet paprika over the vegetables and stir.
   • Pour in the bomba rice and stir to coat the rice with the vegetables and spices.
5. Pour in the Broth:
   • Return the browned chicken and rabbit to the pan.
   • Pour in the saffron-infused chicken broth. Stir gently to distribute the ingredients evenly.
6. Simmer to Perfection:
   • Bring the paella to a simmer and let it cook on medium heat for about 15-20 minutes.
   • Avoid stirring too much, allowing the bottom layer to form a delicious crust known as “socarrat.”
7. Finishing Touch:
   • When the rice is cooked and the liquid is absorbed, turn off the heat.
   • Sprinkle chopped parsley over the paella and cover it with a clean kitchen towel. Let it rest for a few minutes.
8. Serve with Lemon:
   • Serve the Valencian paella hot, garnished with lemon wedges. Squeeze lemon juice over individual servings for an authentic touch.

Enjoy your homemade Valencian paella, a delightful taste of Spain in the comfort of your home!