3 skin on, bone in chicken thighs, each split in two for a total of 6 pieces.

1 tablespoon salt

8 tablespoons of good olive oil

1 teaspoon Spanish saffron threads

1 tablespoon smoked paprika

1 teaspoon fresh garlic

1/2 cup of broad beans

1/2 cup of shitake mushrooms

1 cup of artichoke hearts

1/2 cup of runner beans, split down the middle

1 tomato, grated with the skin removed

4 cups of low sodium chicken broth

2 sprigs of fresh rosemary

1 cup of paella rice


Heat the Paella pan over high heat.

Sprinkle the salt all around the pan. Once the pan is smoking hot add in the olive oil.

Add the pieces of chicken thighs and brown it to a caramel color, flipping occasionally.

Move the chicken pieces to the sides of the paella pan, add in the mushrooms, broad beans, runner beans and artichoke hearts.

Allow the vegetables to brown as much as the chicken. Try to not stir it as much or it will release water and end up steaming your veggies. We don’t want that.

Once the veggies are browned, add in the tomato, garlic, saffron and paprika. Once the tomato has cooked off most of its juices, add in the stock and rosemary.

Once the broth has come up to a boil, cook for 10 more minutes. Then add in the rice. Spreading it around the inside of the pan evenly. This is the last time you will be able to stir your paella.

Let the rice cook for 15 minutes on high heat. Then turn it to the lowest heat for 5-7 minutes and cover it with tin foil.

Turn off the stove and leave it to rest 5 more minutes covered.

Once the Paella is finished, it will have a completely flat look to it. The bottom of the paella, should have a nice crusty layer. This is what you want. That crus-station is important.

Serve hot with a little of the top and bottom of the Paella.






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