Found by Joy Penaso
Paella originated in Valencia in the mid-19th century. Since its inception, this rice dish has evolved across the Spanish-speaking world to account for differences in resources, preferences and culture. The most common variations of paella are Valencia paella, seafood paella, and mixed paella.
Total Time: 1.5 hours
Serving: 6-7 servings
I lb. tomatoes
9 cups chicken broth
3 cups of preferable rice
2 teaspoons of saffron
2 teaspoons of rosemary
3 teaspoons of kosher salt
1 teaspoon smoked sweet paprika
2 tablespoons olive oil
3 lbs. of chicken thighs and legs
1/2 lb. of fresh beans
1 1/2 cup of chopped yellow and red peppers
2 cloves of minced garlic.
1. Halve the tomatoes and remove the seeds over a strainer to catch the juice. Finely chop the tomatoes. Set aside juice and seeded halves.
2. Warm the chicken broth in saucepan over high heat until it reaches 200 degrees F. Remove the broth from the heat and cover to keep warm
3. Combine the rice, saffron, rosemary, 1 tsp. of salt, and paprika in small bowl.
4. Heat the olive oil. Season chicken on all sides with remaining salt. Add chicken to olive oil and brown on both sides.
5. Add the green beans, pepper, garlic, and tomatoes to pan.
6. Add rice mixture to the pan and stir constantly for 1 minute.
7. Add 4 cups of warm chicken broth and stir to distribute rice evenly in the pan.
8. After 8-9 minutes, when all liquid is absorbed and rice appears dry, add an additional 4 cups of broth. Continue to cook without stirring, until the liquid is absorbed, about 8-9 minutes.
9. Watch and adjust pan to evenly cook.
10. Remove the pan from heat, and cover with tea towel and rest for 15 minutes before serving.
11. Serve and enjoy.