Chicken and Bean Paella

Ingredients

Recipe

Trim and cut the chicken thighs into 1-inch pieces and pat dry. In a medium bowl, combine the sweet paprika, 1/2 teaspoon smoked paprika, 1 teaspoon salt and 1 teaspoon cracked pepper. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes.

In a non-stick 12-inch skillet over medium-high heat, add a glug of olive oil and brown chicken in an even layer without stirring, 3 minutes. Flip pieces with tongs and cook other side until browned, 1–2 minutes. Return chicken to the bowl.

To the same skillet over medium heat, add the beans and stir until the fat and oil are absorbed and the beans are fragrant, about 30 seconds. Transfer to the bowl with the chicken.

Set the skillet over medium-high heat and add the tomatoes and 1 teaspoon salt. Cover and cook, stirring occasionally, until the released liquid has evaporated and the mixture sizzles, 5–7 minutes.

Stir in 2 tablespoons olive oil and the tomato paste and cook 2 minutes until mixture begins to brown. Add garlic and remaining 1 teaspoon smoked paprika, cooking about 30 seconds until fragrant. Add the sherry and stir occasionally, until most of the liquid has evaporated and the mixture sizzles, 2–4 minutes.

Stir in the broth, bay, rosemary and saffron (if using), then bring to a boil over medium-high heat. Add the green beans and cannellini bean chicken mixture with accumulated juices. Sprinkle the rice into the skillet¹, then stir to combine and evenly distribute the grains, pressing down to ensure they are fully submerged. Return to a boil, then reduce heat to medium and cook, uncovered, until most of the liquid is absorbed and craters appear in the rice, 16–18 minutes.

Increase to medium-high and continue to cook, without stirring but rotating the pan every 10 seconds or so, until you hear sizzling and smell a toasty aroma, 1–2 minutes.

Remove the pan from the heat. Drape a clean kitchen towel across the top, then cover with a lid and let rest for 10 minutes. Use a wooden spoon or silicone spatula to scoop the paella onto individual plates, scraping along the pan to loosen the bottom crust socarrat. Serve with lemon wedges.