Valencia Chicken & Bean Paella
Paella is a major deal, at least for me. I love every thing about it, except the expense. Buy the time you purchase all the fresh seafood and saffron, you have spent a few shekels! So when i saw this Spanish Farmers version, I was excited. Naturally I tweaked it a bit to suit. This makes enough for 6-8 people and reheats well. This is a good reason to buy your Paella pan if you don’t have one yet (24in)
Ingredients:
2 tsp sweet paprika
1 1/2 tsp smoked paprika, divided
Kosher salt and ground black pepper
1 lbs. boneless, skinless chicken thighs, trimmed, cut into 1-inch pieces and patted dry
4 tsp extra-virgin olive oil, divided
1 15 1/2-oz can cannellini beans, rinsed and drained
1 pint grape or cherry tomatoes, halved
1 tsp tomato paste
6 medium garlic cloves, minced
1/2 cup dry sherry or a white wine you like
3 1/2 cups low-sodium chicken broth
3 bay leaves
1 green pepper diced
2 tsp minced fresh rosemary
1/2 teaspoon saffron threads (optional) (you also can use Annatto or Turmeric)
1 1/2 cup Bomba or Valencian rice
12 oz fresh green beans, trimmed and cut into 1-inch pieces
6 oz of andouille sausage (2 links); cut into 1/4 inch slices
Lemon wedges, to serve
Instructions:
- In a medium bowl, combine the sweet paprika, ½ teaspoon of smoked paprika, 1 teaspoon each salt and pepper. Add the chicken and toss until coated. Cover and refrigerate for at least 30 minutes
- Place your paella pan on a ring with the burner set to medium-high. Add 2 Tbs of oil and heat until barely smoking. Add the chicken in an even layer and cook without stirring until well-browned, about 3 minutes. Remove and set aside.
- Add the beans and andouille. Cook, stirring, until the oil is absorbed and the beans are fragrant, ~1 minute. Transfer to the bowl with the chicken.
- Stir in the tomatoes, green pepper and 1 teaspoon salt. Cover and cook, stirring occasionally, until browned, the liquid released has evaporated and the mixture begins to sizzle, 5 to 7 minutes.
- Add remaining oil and the tomato paste to the pan. Cook, stirring, until the mixture is beginning to brown, about 2 minutes. Add garlic and the remaining smoked paprika, then cook until fragrant, about 30 seconds.
- Add the wine, stirring occasionally, until most of the liquid has evaporated and the mixture begins to sizzle, 2 to 4 minutes
- Stir in the broth, bay, rosemary and saffron or substitute, then bring to a boil over medium-high.
- Preheat oven to 300 degrees.
- Stir in the bean and chicken mixture along with any accumulated juices. Sprinkle the rice over the entire pan then stir to combine and evenly distribute the grains. Ensure they are fully submerged.
Return to a boil, then reduce to medium and cook, uncovered, until most of the liquid is absorbed and craters appear in the rice, 16 to 18 minutes. - Move pan into the preheated oven and bake for 20 minutes to finish the dish.
- Remove from the over, drape with a kitchen towel and let rest for 10 minutes.Use a wooden spoon or silicone spatula to scoop the paella onto individual plates, scraping along the pan to loosen the bottom crust (socarrat).
- Serve with lemon wedges.