Paella Valenciana

Method

1. Prepare the meat: cut chicken and rabbit into pieces, season with salt, pepper, and olive oil.
2. Heat olive oil in a paella pan and brown the meat on all sides for about 10 minutes.
3. Grate the tomatoes.
4. Remove excess fat if necessary.
5. Add the three types of beans (flat beans, white beans, cannellini) and stir.
6. Make a well in the center, add the grated tomato, and lightly salt. Cook for 4-5 minutes until the tomato water evaporates.
7. Mix everything together and cook another 4-5 minutes.
8. Add turmeric and sweet paprika, stir to lightly toast.
9. Add the first sachet of saffron and mix.
10. Add room-temperature water until it partially covers the meat (about 1 cm from the edge) and bring to a simmer.
11. Add two sprigs of rosemary and cook on low heat for 10 minutes.
12. Remove the rosemary, add the second sachet of saffron, and stir.
13. Add the rice in a rain, distributing evenly over the surface. Stir briefly to coat the rice with liquid, then do not stir again.
14. Cook without stirring for the time indicated on the rice package (about 18-20 minutes).
15. Turn off the heat and let the paella rest for 5 minutes before serving.
16. Serve with lemon wedges.