Valencian paella with chicken, rabbit, and globe artichokes

Ingredients

• 1/2 chicken, cut into pieces
• 1/2 rabbit, cut into pieces, with its liver
• 3 tomatoes, mulberry
• 12 lima beans
• 250 g of fresh green beans
• 175 g of tender kidney beans (red kidney beans)
• 500 g of globe artichokes
• 400 g of rice (100g per person)
• mild paprika
• oil-based paint
• salt
• food coloring
• One sprig of rosemary

Cut the chicken and rabbit meat into pieces. Wash the vegetables and prepare the globe artichokes by cutting them into eight pieces. Grate the tomatoes and set them aside.

Heat the paella pan and add the oil. Once the oil is hot, first sear the meat, including the rabbit liver. Set aside the liver once it is browned.

Once the meat is nicely browned, add the vegetables, grated tomato, and the “garrofón” (a type of bean), and stir to combine all the ingredients while continuing to cook. Add the paprika, stirring gently to prevent it from burning, and then immediately add the water.

Adjust the salt and add the coloring agent. Let it simmer for at least half an hour.

Once the broth has come to a boil, add water to the pan until it reaches just below the handles of the spoons, then add the rice, 100g per person, and let it simmer for at least 20 minutes more without stirring.

When turning off the stove, place a sprig of rosemary on top of the rice.