Spanish paella valencia traditional

Authentic Valencian paella technique. Pan: 16-inch carbon steel paella pan. Sofrito: sauté chicken, rabbit, green beans, butter beans. Rice: Bomba or Calasparra short-grain (key for proper texture). Stock: saffron-infused chicken stock (2:1 liquid to rice). Cook: high heat 10 minutes, low heat 8 minutes, rest 5 minutes. Goal: develop socarrat (crispy bottom crust). No stirring after adding rice. Explain proper heat distribution, when to add liquid, and listening for crackling sound.