Paella Valenciana

Ingredients

(serves 6)

1g Saffron
1 tablespoon of salt
8 tablespoons of Spanish oil
400g chicken thigh
200g runner beans, trimmed and cut into 2.5 CM pieces
100g broad beans or fresh white butter beans
4 garlic cloves, finely chopped
1 large or 2 small tomatoes, grated
1 teaspoon smoked paprika
2 litres chicken stock
2-3 artichokes (depending on size), cleaned and trimmed
500g Bomba rice, such as calasparra or bomba
1 sprig of rosemary

lemon wedges for garnish

Method

1. Toast saffron in foil 30 sec each side in paella pan on medium heat. Set aside.

2. Increase heat, and salt edges of the pan. When the pan is hot drizzle oil. Add chicken and cook until brown.

3. Add beans, stir 1 min; then garlic, tomatoes, paprika, saffron. Cook 4 min till tomatoes lose their juice and change colour.

4. Pour in chicken stock, simmer 5 min to dissolve caramelized bits for rich stock. Adjust seasoning.

5. Add quartered artichokes, and spread rice evenly. Cook for 20 min on high, and then 5 - 7 min low without stirring. Preserve top film.

6. When the water is a lower level than the rice, add rosemary. Cover with newspaper for the last 5 mins of cooking if top rice gets too crispy. Rest 5 min before serving. Add lemon wedges for garnish. Enjoy!