Valencian Paella

Method

1. Cut the flat beans (piattoni) into oblique lozenges about 2 cm long.
2. Clean the bell pepper by removing seeds and white parts; dice into small cubes.
3. Clean the artichoke by removing outer leaves, cut off the tip and place in acidulated water. Cut in half, remove the inner choke with a small spoon, then cut into wedges.
4. Cut the tomato in half and grate it (this gives structure and soul to the sofrito).
5. Heat oil in a large paella pan. Sear (marcare) the rabbit pieces (legs and loin) and chicken pieces (breasts and thighs) until browned. Season well with salt.
6. Add finely chopped rabbit liver and all the vegetables (beans, pepper, artichoke). Season with salt and cook together for about 10 minutes, moving the meat to the cooler edges of the pan so the vegetables roast properly.
7. Add garlic, grated tomato, sweet paprika, and choricero pepper pulp (pulpa de pimiento choricero).
8. Add the bomba rice and toast for 2 minutes.
9. Pour in hot broth and saffron. Cook: 5 minutes over high heat, 5 minutes over medium heat, then 8 minutes over very low heat.
10. One minute before the end, drizzle with a little oil and increase the heat to form the socarrat (the crispy bottom crust).
11. Turn off the heat, add rosemary sprigs and burn them with a blowtorch for a smoky aroma. Cover with foil and let rest for 5 minutes.
12. Serve immediately.