Butter bean paella

Method

1. Heat the oil in a wide, shallow pan over a moderate heat, then add the chicken/duck and pork ribs and brown all over for about 10 minutes. When it’s nicely coloured, reserve the browned meat on a plate.
2. Add the onion to the pan and cook to soften for at least 5 minutes, then add the garlic, paprika, tomatoes and the saffron with its soaking water.
3. Let the mixture cook for about 5 minutes, then return the fried meat to the pan, mixing well with a wooden spoon.
4. Add the stock or water and bring to a fierce boil, adding salt to taste (it should taste a bit saltier than you’d usually like, taking into account that the rice will absorb lots of flavour – about 1–1 1/2 teaspoons is good).
5. Add the rice, shaking the pan so that the mixture evens out. Reduce the heat to moderate and from now on try not to stir the paella – this will help with producing the bottom crust (the socarrat) that makes for a good paella.
6. When the liquid has reduced by half (about 10 minutes), scatter the peas and butter beans over the surface of the paella.
7. Let the paella cook for about 20 minutes more, or until the rice is just cooked and the liquid has been fully absorbed.
8. Remove from the heat and rest the paella for at least 10 minutes.
9. Serve straight from the pan, scraping up the bottom bits, with some lemon wedges if you like.