Paella Valenciana with Chicken

Method

Tap a step when it's done.

1. 1Soak the saffron in 2 tbsp warm water. Heat a paella pan of about 34-38 cm, or your widest skillet, over medium-high heat and add the olive oil.
2. 2Add the salted chicken pieces and fry, turning often, for 12-15 minutes until deep golden brown all over. This browning is the flavor foundation of the paella, so don't rush it.
3. 3Push the chicken to the edges, put the green beans in the center and stir for 4-5 minutes. Add the butter beans, grated tomato and paprika and cook for 3-4 minutes until the tomato thickens; don't let the paprika burn or it turns bitter.
4. 4Pour in the hot water and saffron and season — the liquid should taste slightly over-salted, as the rice will absorb it. Simmer for 15-20 minutes to tenderize the chicken and build the broth, topping up if it reduces too much.
5. 5Scatter the rice evenly over the whole pan and spread it once with a spoon. From this point on, do not stir.
6. 6Cook over medium-high heat for 8-10 minutes, then over low heat for another 8-10 minutes, until the liquid is absorbed and the rice is just tender. If the pan is bigger than the burner, rotate it so it cooks evenly; lay the rosemary on top if using.
7. 7For the socarrat, the crispy bottom layer, turn up the heat for the last 1-2 minutes until you hear a gentle crackle and smell toasting rice. Remove from the heat, cover with a clean towel, rest for 5 minutes and serve with lemon.