Classic Valencian Paella

Method

1. Heat olive oil in a large pan
2. Sauté onion and garlic until softened
3. Add tomatoes and cook until pulpy
4. Stir in rice and toast briefly
5. Pour in chicken stock and bring to a boil
6. Arrange rabbit and chicken on top
7. Cover and simmer for 18-20 minutes
8. Add green beans and artichokes during last 5 minutes
9. Let rest for 5 minutes before serving
10. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.