Chicken Paella

Name: Chicken Paella
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 900 g Chicken drumsticks, halved at the joint if large; ¼ cup Extra virgin olive oil; 225 g Green beans, trimmed and cut into 4 cm lengths; 250 g Roma tomatoes, halved and grated, skins discarded; 4 cloves Garlic, minced; 1 tsp Smoked paprika; ¼ tsp Saffron, threads, crumbled; 5 cups Chicken broth, hot; 2 cups Short/medium-grain rice (Calrose/sushi); 1½ tsp Table salt, divided; 1 Lemon, cut into wedges

1 hr 15 minServes 6$70.67

Chicken is browned in olive oil in a wide pan with green beans, then grated tomato, garlic, smoked paprika, and saffron build the base before rice simmers undisturbed in broth until it forms a lightly toasted bottom crust (socarrat). This home-style version uses chicken only, and medium-grain Calrose rice in place of Spanish paella rice, which is not stocked at the reference store.

Ingredients

900 gChicken drumstickshalved at the joint if largeBuy 1.99 lb
¼ cupExtra virgin olive oilBuy 1 bottle
225 gGreen beanstrimmed and cut into 4 cm lengthsBuy 0.5 lb
250 gRoma tomatoeshalved and grated, skins discardedBuy 0.56 lb
4 clovesGarlicmincedBuy 1 head
1 tspSmoked paprikaBuy 1 jar
¼ tspSaffronthreads, crumbledBuy 1 jar
5 cupsChicken brothhotBuy 2 cartons
2 cupsShort/medium-grain rice (Calrose/sushi)Buy 1 bag
1½ tspTable saltdividedBuy 1 canister
1Lemoncut into wedges

Substitution

Short/medium-grain rice (Calrose/sushi) in place of “Spanish short-grain paella rice (bomba or Valencia)”. Calrose medium-grain rice replaces Spanish paella rice, which is not stocked at the reference store; it absorbs less liquid and turns softer, so the pan is never stirred and the broth is measured closely.

Method

Season the chicken with half the salt and brown it well in the olive oil in a 14 inch paella pan or wide skillet, about 15 minutes.
Add the green beans and cook 3 minutes, then push everything to the edge and cook the garlic and grated tomato in the center until thick.
Stir in the smoked paprika and saffron, add the hot broth and remaining salt, and bring to a boil.
Scatter the rice evenly over the pan and shake it to settle; do not stir again.
Simmer over medium heat for 10 minutes, then over low heat for 8 to 10 minutes, until the rice is tender and the liquid absorbed; raise the heat for the last minute to toast the bottom.
Rest, covered with a towel, for 5 minutes and serve with lemon wedges.