Traditional Valencian Paella

Method

1. Heat olive oil in a large paella pan over medium heat.
2. Add onions, garlic, and bell peppers, sauté until softened.
3. Add diced chicken and rabbit, cook until browned.
4. Stir in tomatoes, saffron, salt, and pepper.
5. Pour in broth and rice, bring to a boil.
6. Reduce heat, cover, and simmer for 15-20 minutes.
7. Let rest for 5 minutes before serving.
8. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.