Paella Valenciana

• 1 ½ lb chicken thighs (bone-in, cut into pieces)
• 6 oz Spanish chorizo (sliced)
• 2 cup Bomba or short-grain rice
• 4 cup chicken broth (warm)
• ½ tsp saffron threads (steeped in warm broth)
• 1 onion (diced)
• 4 clove garlic (minced)
• 1 red bell pepper (diced)
• 1 cup canned diced tomatoes
• 1 ½ tsp smoked paprika
• 1 cup green beans (cut into pieces)
• 3 tbsp olive oil

How to Make It

1. 1

   Heat olive oil in a wide paella pan or skillet. Brown chicken on all sides. Add chorizo.

2. 2

   Add onion, pepper, and garlic. Cook until soft. Add tomatoes and paprika, cook 3 minutes.

3. 3

   Add rice and stir to coat in oil. Add saffron-infused broth and green beans.

4. 4

   Spread rice evenly. Do not stir from this point.

5. 5

   Cook over medium heat 18-20 minutes until liquid is absorbed and rice is cooked.

6. 6

   For the socarrat (crispy bottom), raise heat for 2 minutes at the end. Rest 5 minutes, serve from the pan.