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Gather your ingredients: short-grain bomba rice, chicken thighs, rabbit (or shrimp), green beans, garrofó beans, ripe tomatoes, smoked paprika, saffron, olive oil, and fish or chicken broth. Heat a wide, shallow paella pan over medium fire. Sear seasoned meat until golden, then set aside. Sauté chopped vegetables in the pan until softened—this forms your sofrito base. Stir in paprika and crushed saffron threads to release their aroma. Pour in the rice, tossing to coat each grain in the oil and spices. Arrange meats and legumes over the rice in a sunburst pattern for visual flair. Pour hot broth into the pan—never stir again once liquid is added. Let the rice absorb the broth undisturbed, rotating the pan for even heat. Listen for the telltale crackle as the bottom layer caramelizes into *socarrat*. Remove from heat, cover with newspaper for five minutes to steam, then present the pan at the table with lemon wedges. The true test comes when your family’s forks scrape through the golden crust beneath the saffron-kissed grains.
