1 cup flat or round green beans, cut into 1 inch / 2.5 cm pieces
1 cup canned, drained large white beans or frozen lima beans
6 to 10 frozen artichoke hearts (optional)
3 tomatoes
1 cup short grain Spanish paella rice
(less desirable but OK is Italian rice used for risotto)
3 cups chicken broth or stock (reserve one cup)
large pinch of saffron
sprig fresh rosemary
optional garnish: fresh or roasted red pepper slices or lemon
Instructions
Season chicken thighs with salt, pepper, ½ teaspoon smoked paprika and a tablespoon of the garlic.
Rub the seasoning into both sides.
Let sit at room temperature for 15 minutes.
Place all 3 cups of chicken stock in a saucepan.
Rub a pinch of saffron in the palm of your hand to crumble it and add to the stock.
Heat saffron-infused stock to a low simmer.
Put 4 tablespoon of hot oil into an 11 to 13 inch (28 to 33 cm) paella pan or skillet – preferably not non-stick and with sloped sides.
Heat oil to smoking.
Add chicken, skin side down.
Reduce heat to medium high, taking care not to burn the skin.
Once the skin had browned, turn each piece over and brown the other side.
Add cut beans (and artichoke hearts and lima beans if using) to the pan.
Sauté until lightly browned, stirring occasionally.
Push everything away from the middle of the pan.
If needed, add another tablespoon of oil.
Add remaining garlic into the middle.
Cook, stirring, until soft and lightly browned, taking care not to burn the garlic or it will become bitter.
Cut tomatoes in half.
Using a cheese grater, grate each half into a bowl, discarding the skin. Add to the pan along with the reserved 1 teaspoon smoked paprika and cook until it becomes a bit thick.
Add the rice and stir until it is completely coated.
Stir in 2 cups of hot chicken stock.
Add drained, canned white beans.
Reduce the heat to medium low and let the rice simmer, occasionally gently jiggling and turning the pan to distribute liquids.
DO NOT STIR.
When the liquid is mostly absorbed, taste the rice to see if it is still crunchy and not yet cooked through. If this is the case, drizzle in ¼ to ½ cup of the hot stock. Jiggle the pan to further distribute the liquid.
Repeat if necessary.
Total cooking time after adding the rice can be 15 to 30 minutes. Turn the chicken part way through cooking to ensure even cooking.
The paella is done when the rice is a bit chewy but no longer crunchy.
Hopefully a nice, caramelized crust has formed aournd the edges and nice crust has formed on the bottom.
Remove from heat and let sit about 10 minutes. Garnish with pepper strips.
Recipe by Crawfish and Caramel | Amy Eber at http://crawfishandcaramel.com/making-paella-at-home/