Authentic Paella Valenciana — The Real Deal from Spain's Rice Capital | CookNoted

Ingredients

• 2 cup bomba rice or Arborio rice (short-grain preferred)
• 4 cup chicken stock, kept warm
• 1 pinch saffron threads, the good stuff
• 1 whole chicken, cut into 8-10 pieces
• 1 lb rabbit, cut into serving pieces
• 0.5 lb green beans, trimmed and snapped in half
• 0.5 cup lima beans, fresh or frozen
• 2 red bell peppers, cut into thick strips
• 4 ripe tomatoes, grated on large holes of box grater
• 4 clove garlic cloves, finely minced
• 0.5 cup Spanish olive oil, extra virgin
• 1 tsp sweet Spanish paprika (pimentón dulce)
• kosher salt and freshly ground black pepper
• 1 lemon, cut into wedges for serving
• 0.25 cup fresh rosemary sprigs for garnish