Valencian Chicken and Rabbit Paella

Paella Valenciana
Valencian Chicken and Rabbit PaellaMarcus Nilsson

Born among the orchards, gardens, and groves around Valencia, the original paella draws on ingredients from the fields rather than the sea. Rabbit, chicken, and a few types of local beans form the heart of this rustic dish. Searing them in the pan, then simmering the meat and bones for 20 minutes before adding the rice, fortifies the stock for a more intensely flavored paella.