Spain's most Underrated Paella

Von Spain on a Fork · 45 Min.

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Zubereitung

1. Put the chicken broth and saffron in a saucepan and heat over medium heat.
2. Heat a 12-inch (30 cm) paella pan, or a large frying pan, over medium heat and add the olive oil.
3. Pat the chicken thighs dry on paper towels, season with salt and pepper, and cut into bite-sized pieces.
4. When the oil is hot, add the chicken and saute for 5 minutes, until lightly golden. It does not need to be fully cooked.
5. Make a well in the middle, add the chopped garlic and stir constantly for 1 minute. Add the paprika and thyme and mix quickly. Add the grated tomatoes, season with salt and pepper, and simmer for a couple of minutes.
6. When the tomatoes have slightly thickened, about 3 minutes, add the rice and stir for 1 to 2 minutes. Add the butter beans and the simmering broth, and stir once so everything is evenly spread. Do not stir the rice again.
7. Simmer for 18 minutes, or until all the broth is absorbed and the rice is cooked through. Follow the rice package for the liquid ratio and cooking time if they differ.
8. Raise the heat to medium-high for 1 to 2 minutes to form the crispy caramelized socarrat layer on the bottom. Remove from heat, cover with a dish towel, and rest for a couple of minutes before serving from the pan.

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