Paella with Ribeye, Rabbit Leg and Bone Marrow

Measure the bomba rice and roughly chop the mushrooms. Finely grate the tomato, garlic, and half onion, then season with a pinch of salt. Mix the veal stock with the hot water and add the saffron, allowing the flavors to infuse. Pat the ribeye and rabbit leg dry and lightly season both sides with salt.

Heat a drizzle of olive oil in a paella pan over medium heat. Add the tomato, onion, and garlic mixture and cook briefly. Add the mushrooms and sauté for a few minutes. Stir in the bomba rice and toast lightly until the grains become slightly translucent.

Add the first splash of stock and immediately stir in the Spanish paprika. Spread everything evenly across the pan and do not stir from this point onward. Continue adding stock gradually whenever the rice starts to dry out, rotating the pan occasionally to distribute the heat evenly.

During the final addition of stock, grill the rabbit leg and ribeye on the barbecue. Meanwhile, warm the bone marrow wrapped in aluminum foil. Once cooked, let the ribeye rest for about 6 minutes before slicing.

When most of the liquid has been absorbed, briefly increase the heat to develop a golden-brown, crispy socarrat on the bottom of the pan.

Arrange the sliced ribeye, rabbit leg, and bone marrow on top of the paella. Garnish with fresh thyme if desired for a fresh finishing touch.