Valencian Paella with Chicken and Rabbit

Method

1. Heat olive oil in a large paella pan, sauté onion and garlic.
2. Add chicken and rabbit, cook until browned.
3. Stir in rice, saffron, and tomato, then add water or broth.
4. Bring to a boil, reduce heat, and simmer until rice is cooked.
5. Stir in peas and cook until tender.
6. Let rest for 5 minutes before serving.
7. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.