Paella Valenciana

Directions

1. Heat 2 tablespoons of olive oil in a small skillet over medium heat. Add a generous pinch of salt to the olive oil.
2. Pat dry a bone-in, skin-on chicken thigh and season with salt. Sear the chicken skin-side down in the skillet. Flip the chicken once one side is golden.
3. While the chicken is cooking, wash and trim the ends of a small handful of green beans (5-10). Add the green beans to the skillet and cook for a few minutes until they begin to get some color.
4. Add in the butter beans and cook for an additional 2 minutes until they start to brown. Add in the finely diced garlic and cook for 30 seconds or until fragrant but not browned.
5. Add in 1 tablespoon of smoked paprika and toast for 30 seconds. Add more oil if the skillet seems too dry.
6. Grate in half of a tomato and scrape the bottom of the pan to deglaze. Add in a sprig of rosemary.
7. Add in 2 cups of water and the bloomed saffron. Reduce the heat to about 1 and 1/2 cups of water.
8. Add 1/2 cup of bomba rice or arborio rice. Boil on medium-high for 5 minutes, then reduce to medium and simmer vigorously for another 10 minutes.
9. When most of the liquid is absorbed, crank the heat to high and crisp up the rice on the bottom of the skillet for 1-2 minutes to form the socarrat.
10. Remove from the heat and let rest for 2 minutes. Serve and enjoy your delicious Paella Valenciana!