Traditional Spanish Paella

• •0.3 cup extra virgin olive oil
• •1.5 lb chicken thighs, bone-in, skin-on
• •1 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •1 onion, medium, finely chopped
• •3 garlic cloves, minced
• •1 cup green beans, trimmed and halved
• •0.5 cup canned butter beans (garrofón), drained and rinsed
• •14.5 oz crushed tomatoes
• •1 teaspoon sweet Spanish paprika
• •0.3 teaspoon saffron threads, crushed
• •1.5 cup bomba rice
• •4.3 cup chicken broth, hot
• •1 lemon wedges
• •2 tablespoon fresh parsley, chopped

Instructions

1. 1

   Heat the olive oil in a 15-inch paella pan or a large, wide, shallow pan over medium-high heat. Season the chicken thighs generously with salt and pepper.

2. 2

   Add the chicken to the hot oil, skin-side down first, and sear until deeply golden brown on all sides, about 8-10 minutes total. Remove the chicken from the pan and set aside, leaving the rendered fat and oil in the pan.

3. 3

   Reduce the heat to medium. Add the chopped onion to the pan and cook until softened, about 5-7 minutes. Add the minced garlic and green beans, cooking for another 3 minutes until fragrant and slightly tender.

4. 4

   Stir in the crushed tomatoes and sweet Spanish paprika. Cook for 5 minutes, stirring occasionally, allowing the tomato to reduce slightly and deepen in color. This is your sofrito base.

5. 5

   While the sofrito cooks, steep the crushed saffron threads in 0.25 cup of the hot chicken broth. This will help release its color and flavor.

6. 6

   Return the seared chicken to the pan, nestling it into the sofrito. Add the drained butter beans. Pour in the bomba rice, stirring gently to coat the grains with the sofrito and oil.

7. 7

   Pour in the remaining 4 cups of hot chicken broth and the saffron-infused broth. Distribute the ingredients evenly across the pan. Do not stir the rice after this point.

8. 8

   Increase the heat to medium-high and bring the broth to a rolling boil. Cook vigorously for about 5-7 minutes, until the rice grains are visible and the liquid level has significantly reduced.

9. 9

   Reduce the heat to low, cover the pan loosely with foil (or a lid if your pan has one), and simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. Listen for a crackling sound at the end, indicating the 'socarrat' (crispy bottom layer) is forming. Do not stir.

10. 10

    Once the liquid is absorbed and the rice is cooked, remove the paella from the heat. Let it rest, still covered, for 5-10 minutes. This allows the flavors to meld and the rice to finish cooking.

11. 11

    Garnish with fresh lemon wedges and chopped parsley. Serve directly from the pan.

Chef's Tips

• 💡**The Right Pan:** A wide, shallow paella pan (paellera) is crucial for traditional paella. It allows the rice to cook in a thin layer, promoting even cooking and the formation of the desired 'socarrat'.
• 💡**No Stirring:** Once the rice and broth are added, resist the urge to stir! Stirring releases starch, which can make the paella creamy like risotto, rather than distinct and al dente.
• 💡**The Socarrat:** The crispy, caramelized layer of rice at the bottom of the pan is a hallmark of authentic paella. To achieve it, ensure consistent heat at the end of cooking and listen for the characteristic crackling sound. A slight char is good, but don't burn it!
• 💡**Bomba Rice:** This short-grain Spanish rice is essential. It absorbs liquid without becoming mushy, maintaining its structure and providing the perfect texture for paella.
• 💡**Hot Broth:** Always add hot broth to your paella. Adding cold broth can shock the rice and disrupt the cooking process.