Chicken and Artichoke Paella

Instructions

1. Step 1

   On the cutting board with the chef's knife, finely chop the onion and garlic, chop the rosemary, and quarter any large artichoke heart pieces. Cut the chicken thigh into bite-size pieces first, then clean the cutting board and chef's knife before preparing the other ingredients.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat 30.0 ml olive oil in the paella pan over medium heat. Brown the chicken thigh in two batches, turning with the tongs until the outside is well browned but the centers are not yet fully cooked, then transfer each batch to the empty saucepan.

   Timer: 10 min (scalable)

   Ingredients used: 800.0 gr Chicken Thigh, 30.0 ml Olive Oil

   Cookware: paella pan — medium heat, saucepan, tongs

3. Step 3

   Add the chicken stock and saffron to the paella pan, bring it just to steaming over low heat, and steep for 5 minutes. Transfer the saffron-stock mixture into the saucepan with the browned chicken thigh.

   Timer: 5 min (fixed)

   Ingredients used: 750.0 ml Chicken Stock, 0.2 gr Saffron

   Cookware: paella pan — low heat, saucepan

4. Step 4

   Heat the remaining 15.0 ml olive oil in the paella pan over medium-low heat. Sauté the onion and garlic for 4 minutes until softened, then stir in the crushed tomato, rosemary, and salt and cook for 4 minutes until fragrant and slightly thickened.

   Timer: 8 min (fixed)

   Ingredients used: 200.0 gr crushed tomatoes, 4.0 clove Garlic, 15.0 ml Olive Oil, 150.0 gr Onion, 5.0 gr Rosemary, 5.0 gr Salt

   Cookware: paella pan — medium-low heat, wooden spoon

5. Step 5

   Stir the short-grain rice and smoked paprika into the tomato mixture, then pour in all of the saffron-stock mixture and return the chicken thigh from the saucepan, spreading it across the paella pan. Bring to a steady simmer over medium heat, then reduce to low and cook for 12 minutes without stirring until the rice is nearly tender.

   Timer: 12 min (scalable)

   Ingredients used: 5.0 gr Smoked Paprika

   Cookware: paella pan — medium heat, then low heat, saucepan, tongs, wooden spoon

6. Step 6

   Arrange the artichoke heart over the rice and simmer over low heat for 10 minutes, until the rice is tender and the chicken thigh reaches 74°C internally at its thickest piece. Remove from the heat and adjust the seasoning to taste.

   Timer: 10 min (scalable)

   Ingredients used: 400.0 gr Artichoke Heart

   Cookware: Food Thermometer, paella pan — low heat

7. Step 7

   Let the paella rest in the paella pan for 10 minutes before serving. The rice will finish absorbing the remaining liquid and the surface will settle.

   Timer: 10 min (fixed)

   Cookware: paella pan