Paella Valenciana


    • 1 tablespoon pimenton (Spanish smoked paprika)
    • Kosher salt and freshly ground pepper
    • 7 tablespoons extra-virgin olive oil
    • 2 pounds bone-in, skin-on chicken thighs and drumsticks (4 whole legs)
    • 3 cups low-sodium chicken broth
    • 1 sprig rosemary
    • 1/2 teaspoon saffron threads
    • 1 large onion, chopped (2 cups)
    • 1 medium green bell pepper, chopped (1 cup)
    • 6 cloves garlic, minced (2 tablespoons)
    • 1 1/4 cups Bomba or Calasparra rice
    • 1 tablespoon tomato paste
    • 2 medium tomatoes, seeded and chopped (1 cup)
    • 1/4 cup dry white wine, such as vinho verde
    • 1 cup frozen lima beans, thawed
    • 6 ounces broad beans or green beans, trimmed and cut into 2- to 3-inch pieces (1 1/2 cups)
    • 1 can (13.5 to 15 ounces) artichoke hearts in water, drained, patted dry, and halved lengthwise if whole (1 cup)
    • Lemon wedges, for serving


  • Step 1

    Preheat oven to 400 degrees. In a small bowl, mix pimenton with 2 teaspoons salt, 1/4 teaspoon pepper, and 1 tablespoon oil. Rub mixture all over chicken and let stand while you prepare remaining ingredients (or cover and refrigerate up to 2 days).

  • Step 2

    Combine broth, rosemary, and 1/2 teaspoon salt in a small pot; crumble saffron into mixture. Bring to a simmer over medium heat, then reduce heat to lowest setting and cover to keep warm.

  • Step 3

    Heat 3 tablespoons oil in a 15-inch paella pan over medium-high. Season chicken with salt and pepper; cook, flipping once and occasionally turning pan to ensure even cooking, until golden brown, 8 to 10 minutes. Transfer to a plate. Drain fat from pan and wipe out any blackened bits.

  • Step 4

    Return pan to medium-high heat and swirl in remaining 3 tablespoons oil. Add onion, bell pepper, garlic, and a large pinch of salt; cook, stirring often, until softened, 4 to 5 minutes. Add rice and cook, stirring, until grains are well-toasted and begin to pop, 1 to 2 minutes. Stir in tomato paste and cook 1 minute. Add tomatoes and wine; cook until liquid has evaporated, about 30 seconds. Discard rosemary from reserved stock mixture and adjust seasoning as desired; add to pan. Bring to a boil and cook, without stirring, until liquid has reduced slightly, about 5 minutes. Add lima beans, broad beans, and artichoke hearts; nestle chicken into rice, skin-side up.

  • Step 5

    Transfer to oven and bake until liquid has evaporated and rice is cooked through (top may look underdone, check just beneath for doneness), 15 to 20 minutes. Remove from oven and let stand, covered with foil, 5 minutes. Serve with lemon wedges.


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