1/4teaspoonsaffron strandscrushed gently with your fingers
1/4cupboiling water
1 1/2poundsskinlessboneless chicken thighs, cut into 1 1/2-inch pieces
Kosher salt and freshly cracked black pepper
1/4cupextra-virgin olive oil, divided
4ouncesdry-cured Spanish chorizosliced into 1/4-inch thick coins
1oniondiced
3clovesgarlicminced
3large tomatoeshalved crosswise and grated on the large holes of a box grater until only skins remain; discard the skins. OR use 1 (15-ounce) can crushed tomatoes.
2teaspoonspimentón de la Verasmoked sweet, or hot, Spanish paprika
2 1/2cupsBomba rice
7cupshomemade chicken stockor low-sodium broth, warmed to a simmer
1large rosemary sprig
1/4poundbroad beans or green beanscut into 2-inch lengths
1jar roasted red bell peppersliced into strips, divided
1cupfresh or thawed frozen peas
1/4cupchopped parsley
lemon wedges,to serve
Instructions
Preheat the oven to 450°. In a small heatproof bowl, mix the saffron with the boiling water, set aside to steep.
Heat a large heavy-bottomed pan over medium-high heat and add 1 tablespoon olive oil. Add chorizo and cook until it is golden and oil is released, about 2-3 minutes. Transfer to a small plate and set aside.
While chorizo is cooking, season chicken generously with salt and pepper.
To the same pan, over medium-high heat, add 1 more tablespoon olive oil. Add half of the chicken pieces and cook, flipping once, until well browned but not cooked through, about 3 minutes a side. Transfer to a plate and repeat with remaining chicken.
To make the sofrito, lower heat to medium-low and add remaining 2 tablespoons olive oil to the pan. Add onions and cook gently, without browning, until translucent and soft, about 5 minutes. Stir in the garlic and cook for 1 more minute. Add in the tomatoes and a few pinches of salt. Simmer gently, over very low heat, stirring occasionally, until the tomatoes begin to dry out and get deeply coloured and slightly jammy, about 20 minutes. At this point, if you're making the sofrito ahead, allow to cool, then store in the refrigerator, until ready to use. Otherwise, continue with the recipe.
Add the pimentón to the sofrito and reserved saffron with water, stir and cook for 1-2 more minutes. Add the bomba rice and stir to coat well with the sofrito. Stir in the beans and half the sliced red peppers.
Raise the heat to medium-high and add 5 cups of hot stock and a few more pinches of salt and pepper. Stir gently to make sure the rice is evenly distributed. Nestle in the chicken pieces and place rosemary sprig on top. From this point on, DO NOT STIR the paella again. Bring to a gentle boil and cook for 5-7 minutes, without disturbing.
Slowly add the remaining 2 cups of broth. If there is no room in the pan, let the liquid boil down a few more minutes before adding the rest of the liquid. Transfer paella to preheated oven.
After 10-12 minutes, scatter the peas over the paella and nestle in the chorizo (again, no stirring). Cook for 3-5 minutes more.
Remove paella from oven. If there is still liquid in the pan, place the pan on the stove over high heat and cook for a few minutes or until liquid is absorbed.
Allow paella to sit for 10 minutes before serving.
Garnish with remaining sliced red peppers and chopped parsley. Serve with lemon wedges, for drizzling.
Notes
The paella pictured here, was cooked outside on a gas barbecue. If you have a burner on your barbecue, you can cook it exactly as if it were cooking on a stove top and oven; start the paella on the burner and as per recipe, transfer it to the barbecue and close the lid for the remainder of the cooking time. NOTE: If using a paella pan, keep in mind they are quite thin and will turn black/smoky if the flame is too close to the pan or too high. If you are new to making paella, it is best to use a large heavy-bottomed pan.