Paella Valenciana
A more traditional take on this paella, from the region of Spain where the dish originated, would include rabbit and chicken, but this recipe only calls for easier-to-find chicken thighs. If you want, substitute 1 rabbit (3 1/2 pounds) cut into 2-inch chunks for half the chicken. If you can't find cranberry beans, double the limas.
Ingredients
- ¼ cup extra-virgin olive oil
- 8 bone-in, skin-on chicken thighs
- 1 teaspoon salt, divided
- 1 cup romano beans (see tip) or green beans, trimmed and sliced
- ¼ cup fresh shelled cranberry beans
- ¼ cup lima beans (fresh or frozen)
- ¾ cup grated plum tomato, skin discarded (3 tomatoes)
- 1 tablespoon smoked sweet paprika
- 7 cups low-sodium chicken broth, divided
- large pinch of saffron threads
- 1 ½ cups valencian bomba rice (see tip)
- 2 sprigs fresh rosemary
- lemon wedges for serving
Directions
- Preheat a gas grill to medium-high or build a fire in a charcoal grill and let it burn down to medium-high heat (about 425°F).
- Heat a 12- to 14-inch paella pan or cast-iron skillet on the grill for 3 minutes. Add oil and heat for 1 minute. Season chicken with 1/4 teaspoon salt and add to the pan, skin-side down. Cook until browned, about 6 minutes.
- Flip the chicken and push the pieces toward the edges, leaving an empty space in the middle. Add Romano (or green) beans, cranberry beans and lima beans to the middle and cook, stirring, for 1 minute. Add tomato, smoked paprika and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Stir in 6 cups broth, saffron and the remaining 1/2 teaspoon salt. Bring to a simmer. Cook, stirring occasionally, for 30 minutes.
- Add rice, pouring it in a line down the center of the pan. Stir gently to distribute the ingredients evenly and mix them into the broth. Cook, without stirring, for 9 minutes. Add rosemary sprigs and the remaining 1 cup broth. Continue cooking until the chicken is cooked through and the rice is tender, about 9 minutes more. (If the liquid is gone and the rice tastes underdone, add a little water and cook a little longer.)
- Remove from heat and discard the rosemary. Let stand for 5 minutes before serving. Garnish with lemon wedges, if desired.
