Original Valencian Paella

Instructions

1. Center paella on burner. Distribute oil in circles from edge. Oil should concentrate in center if level.
2. Over medium-high heat, distribute meat in center, salt it. Rotate until uniformly golden brown, about 20 minutes.
3. While browning: snap green beans into 8cm pieces, shell lima beans, grate tomato, peel and chop garlic, weigh rice/water/salt.
4. Move browned meat to edges. Over medium heat, add flat green beans, sauté until edges color, then move to sides.
5. Over very low heat, sauté garlic, paprika, and saffron briefly. Add grated tomato and remaining salt. Mix well with oil.
6. Over medium heat, reduce sofrito until it loses most water — result should be shiny and thick sauce.
7. Mix sofrito with meat and beans. Slowly add all water to center. Distribute ingredients and simmer 10 minutes. (Optionally infuse rosemary in water and remove before adding rice.)
8. Increase heat to high. Add rice all over pan. Distribute ingredients and flatten rice with skimmer. Shake pan to level. Do not stir from this point.
9. Pay close attention to heat, time, and liquid. Start over high heat, progressively turn down. Senia rice: ~15 min total; Bomba: ~17 min; Carnaroli: ~18 min.
10. When all broth has disappeared, lower heat to minimum to toast the bottom (the famous "socarrat"). Check with spoon handle — when bottom is sticky and resistant, turn off heat immediately.
11. Let paella rest 10 minutes before serving. Traditionally eaten straight from the pan.