Classic Paella [Recipe]

Paella is first and foremost about the rice, and when it’s done right the rice should be flavorful and al dente, never mushy. The rice should also form a nice caramelized crust on the bottom of the pan called the socarrat – this is the crown jewel of paella making.

This means two things for the cook:

• Get the right kind of rice. Specifically medium grain round rice. Use traditional Spanish bomba if you can, but you can also use Valenciano rice, Arborio, Senia, Bahia or any brand that says it is for paella-making. 
• Pick the right pan for the job. Paella is prepared in a specific paella pan that is wide, round and shallow, with two loops on either end and a slight dip in the middle of the pan for sautéing. This shape also ensures that the rice cooks evenly in a thin layer. Any wide, shallow skillet will work, so just use the widest, shallowest one you have.

Prep time: 45 minutes | Cook time: 45 minutes | Total time: 1½ hours | Yield: 4 servings

Ingredients

• 0.5g (1 tsp) saffron threads
• 50ml (3½ tbsp) extra virgin olive oil
• 1 tbsp rock or sea salt, plus extra for seasoning
• 700 grams (1½ lbs.) bone-in, skin-on, chicken thighs (you can also substitute half with rabbit)
• 1 red romano or bell pepper, cut into thick strips
• 150g (5 oz.) green beans (string, flat green or runner beans), chopped
• 2 cloves garlic, minced
• 1 tsp sweet pimentón (sweet smoked paprika)
• 2 tomatoes weighing about 300g [10½ oz.] in total, grated
• 1½ L (6¼ cups) low-sodium chicken broth
• 250g (9 oz,) short or medium-grain rice
• 3 sprigs rosemary

Preparation

• Heat your pan over medium high heat. Place the saffron inside a square piece of aluminum foil and fold the sides in to create an envelope. Toast the saffron inside the foil envelope in the hot pan for 10 seconds. Flip the envelope and toast for 10 more seconds. Remove from the pan and reserve.
• Add a generous amount of salt to the pan and the olive oil. Then add the chicken (and rabbit, if using) and cook over high heat until the meat is browned and caramelized. This should take 10-15 minutes to caramelize and get the rich brown color and flavor you want.
• Push the chicken out to the sides if the pan to make space for your vegetables. Add the green beans and bell pepper to the center of your pan. Continue cooking to caramelize and brown the beans and bell pepper.
• Meanwhile, warm the chicken broth in a kettle or 4-quart saucepan over high heat until it reaches 200 degrees F. Remove the broth from the heat and cover to keep warm.
• Turn the heat down to medium and add the garlic. Cook the garlic for 30-60 seconds, stirring occasionally, just until the garlic becomes fragrant.
• Add the sweet pimentón to the pan and stir. Immediately add the grated tomato to prevent the sweet pimentón from burning.
• Bring the pan back up to high heat to cook the tomatoes. Stir constantly for two minutes.
• Pour the warm chicken stock into the pan and stir to combine. Then add the saffron, crushing the threads between your fingers so that it spreads out more in the pan.
• Bring the mixture to a boil, then add the rice. Stir and make sure the rice is spread out in the pan and completely submerged in the cooking liquid. Let it rest as it comes back up to a boil, to ensure the rice settles. Once it is back to a boil, give the rice a final stir. Continue to let it boil on high heat for 10 minutes.
• After 10 minutes the liquid should be level with or just below the surface of the rice. Lower the heat to low and add the rosemary sprigs on top of the rice. Cover the rice with a sheet of aluminum foil and cook for 5-8 minutes more until the liquid has cooked through and you can hear the rice starting to fry a little.
• Remove from the heat and let rest, covered, for 5 minutes.
• Serve and enjoy!