6 chicken thighs, bone and skin on
100g runner beans
50g broad beans, fresh and shelled or frozen
2 artichokes, peeled and prepared
2 garlic cloves, finely chopped
1 heaped tsp paprika
1.5L chicken broth/stock
1/2 gram saffron
220g paella rice (or any short grain rice)
Recipe Tip: Make sure you avoid the urge to stir the paella, unless the instructions say too! If you over stir the rice too much starch will be released and the paella will become stodgy.
Add a big glug of extra virgin olive oil to a large paella pan with a very generous pinch of salt. Bring to a high heat.
Add the chicken thighs (skin down first) and cook for 15 minutes until browned and caramelised on both sides. Once browned, push the chicken to the edge of the pan making space in the middle.
Add the runner beans and broad beans to the middle of the pan and cook until browned.
Cut the artichoke into quarters and add to the pan.
Turn the heat down and then add the garlic cloves and the paprika and give everything a little stir.
Add the chicken broth and give the pan a little stir, gently scraping any bits stuck at the bottom of the pan loose.
Add the saffron to the pan and then bring to the stock/broth to the boil.
Add the rice, giving it a very quick little stir and making sure it is spread evenly throughout the pan.
Once the liquid has come to a boil, let it cook on the highest heat for 10 minutes. After 10 minutes, reduce to a low heat and cook for a further 6 minutes.
Add three sprigs of rosemary to the pan and then cover the paella dish with tin foil and continue to cook on a low heat for another 5 minutes.
Then turn off the heat and leave for a further 5 minutes to rest.
Serve in bowls, making sure you scrap all the crispy bits from the bottom of the pan. Serve with a wedge of lemon and a simple side salad of choice.