Traditional Valencian Paella

Heat 80 ml of olive oil in the paellera over medium-high heat and sear the seasoned meat for 8 min; high heat seals proteins and prevents them from falling apart when stirred. Trick: do not overcrowd the pan so the sear is even.

Add the flat green beans and white beans, reduce heat to medium, and sauté for 3 min while stirring to absorb the oil without burning. Trick: add a splash of water if the tomato sticks before time.

Add 200g of fresh grated tomato and cook for 5 min until it loses acidity and the oil separates; this creates the flavor base without bitterness. Trick: use ripe tomatoes and pat them dry slightly to reduce excess water.

Pour in 1.5L of boiling water, a pinch of saffron threads, and a fresh rosemary sprig; let it boil covered for 10 min to infuse the broth with deep aroma. Trick: the water must be boiling when added to avoid dropping the temperature.

Spread the rice in an even layer, increase heat to high, and cook for 7 min without stirring; constant movement releases starch and makes the texture gummy. Trick: use bomba rice to absorb liquid without breaking.

Reduce to medium-low heat and cook for 13 min more until the grains absorb the broth and small holes appear on the surface; this defines the perfect doneness. Trick: do not add more liquid here, the rice finishes cooking alone.

Remove from heat, cover with paper towel, and let rest for 5 min; residual steam finishes settling the grain and forms the ideal socarrat. Trick: resting is mandatory for flavors to meld and rice to release controlled moisture.