40 x 120g-140g chicken thighs, skin on, bone-in
300ml pomace oil
120g sea salt
1.2kg Spanish onion, finely chopped
60g garlic, chopped
600g tomatoes, cut into 2cm chunks
50g smoked paprika, keep 5g for garnish
450g green beans, fresh or frozen
600g cooked butter beans
2.4kg paella rice
4 sprigs rosemary, stalks removed and chopped
3 lemons, each cut into 8 wedges
1 bunch parsley, torn
Season the chicken with the salt and fry on a medium heat until golden all over. Oven roast for approximately 20 minutes until core temperature reaches at least 75’C.
In the same pan, add the onion, garlic and tomatoes and cook for 5 minutes. Then add the paprika and half the water.
Simmer until the water has almost evaporated, add the remaining water and the saffron.
Scatter in the rice and shake the pan or give a light stir and allow rice to settle. Position the chicken thighs evenly in the pan and add the rosemary.
Turn up the heat and cook over a moderate heat for 10 minutes. Add the cooked butter beans and green beans and turn down the heat for a further 10 minutes, or until all the stock has been absorbed by
At this stage, turn off the heat and leave the paella to stand for 5 minutes.
Serve with the torn parsley, a sprinkle of paprika and lemon wedges, and enjoy this classic dish!