Paella

Ingredients:

• 3 cups medium-grain or short-grain rice
• 1.4 kg chicken thighs or drumsticks with skin and bones
• 225 g of peeled and halved fresh green beans
• 1 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 450 g of tomatoes
• 9 cups low-sodium chicken broth
• 20 saffron stigmas
• 2 sprigs of rosemary (leaves removed)
• 3 tsp coarse salt (portioned)
• 1 tsp smoked sweet paprika
• 2 tbsp. l. olive oil
• 2 crushed cloves of garlic
• Additional equipment: Grill starter, newspaper, vegetable oil and 1.8 kg of natural lump charcoal, a 38 cm diameter carbon steel paella pan.

Preparation:

1. Spray 4-5 pieces of newspaper with vegetable oil and place them in the bottom of a charcoal chimney starter. Fill the chimney with half the charcoal and light the newspaper.
   
   When the charcoal is lightly coated with gray ash, carefully pour it onto the bottom grill grate (like a cauldron) and spread it evenly. Pour the remaining uncharred charcoal on top, spreading it evenly so it doesn't extinguish the burning charcoal. Place the second grate on the grill and cover with the lid until you begin cooking.
2. Meanwhile, cut the tomatoes in half and remove the seeds. Use a fine-mesh sieve set over a small bowl to catch the juice. Grate the seedless halves using a box grater with large holes and discard the skins. Combine the remaining juice and grated tomatoes.
   
   In a 4-quart (90-centimeter) cauldron or saucepan, heat the chicken broth over high heat to 90°C (190°F). Remove from heat and cover to keep warm.
3. In a small bowl, combine rice, saffron, rosemary, 1 teaspoon salt and paprika.
   
   Heat olive oil in a paella pan on the prepared grill. Sprinkle the chicken on all sides with the remaining 2 teaspoons of salt. When the oil shimmers, add the chicken and cook until golden brown on both sides, about 5-6 minutes per side. Move the chicken to the outer edge of the pan.
   
   Add the green beans, red bell pepper, green bell pepper, and garlic to the center of the skillet and cook until they begin to soften and darken in color, about 2-3 minutes. Add the tomatoes with their juices and cook until most of the liquid has evaporated and the tomatoes have thickened and darkened, about 4-5 minutes.
4. Place the rice mixture in the center of the pan and cook, stirring constantly, for one minute.
   
   Transfer the chicken pieces to the rice. Add 4 cups of warm chicken broth and stir to distribute the rice evenly throughout the pan. Make sure all the rice is completely submerged. Do not stir the paella from this point on.
5. After 8-9 minutes, when all the liquid has been absorbed and the rice is dry, add another 4 cups of broth. Continue cooking, without stirring, until the liquid is absorbed, about 8-9 minutes.
   
   The rice should remain firm, with a tiny white spot in the center of the grains. Add the remaining cup of broth if needed and cook until the rice is done. Check the heat to ensure even heating and adjust the pan so the cooking process is also even.
   
   Remove the pan from the heat, cover with a kitchen towel and let stand for 15 minutes before serving.