Chicken and Artichoke Paella

Instructions

1. Step 1

   Combine the chicken stock and saffron in the saucepan. Warm over low heat without boiling, then keep warm.

   Timer: 5 min (fixed)

   Ingredients used: 900.0 ml Chicken Stock, 0.25 gr Saffron

   Cookware: saucepan

2. Step 2

   Season the chicken thighs with 1 tsp (6 gr) fine salt and all of the black pepper.

   Ingredients used: 6.0 piece Chicken Thigh, 6.0 gr Fine Salt, 2.0 gr Ground Black Pepper

3. Step 3

   Heat 2 tbsp (30 ml) olive oil in the paella pan over medium heat. Brown the seasoned chicken on both sides, then transfer it to a clean plate with the tongs.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: paella pan, tongs

4. Step 4

   Add the remaining 2 tbsp (30 ml) olive oil, the bell pepper, and the green beans to the pan. Cook over medium heat until they begin to soften.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Green Bean, 30.0 ml Olive Oil, 1.0 piece Red Bell Pepper

   Cookware: paella pan, wooden spoon

5. Step 5

   Add the garlic and smoked paprika, stir briefly, then add the grated tomato. Cook over medium heat until the tomato thickens and the pan is no longer watery.

   Timer: 5 min (fixed)

   Ingredients used: 12.0 gr Garlic, 4.0 gr Smoked Paprika, 250.0 gr Tomato

   Cookware: paella pan, wooden spoon

6. Step 6

   Add the rice and stir until every grain is coated with the tomato mixture.

   Timer: 1 min (fixed)

   Ingredients used: 320.0 gr Short Grain Rice

   Cookware: paella pan, wooden spoon

7. Step 7

   Pour in the warm saffron stock and stir in the remaining 1 tsp (6 gr) fine salt. Return the browned chicken to the pan, arrange the artichoke hearts around it, and bring the liquid to a simmer over high heat.

   Timer: 3 min (fixed)

   Ingredients used: 400.0 gr Artichoke Heart, 6.0 gr Fine Salt

   Cookware: paella pan, tongs, wooden spoon

8. Step 8

   Cook over medium heat without stirring until the rice has absorbed most of the stock.

   Timer: 10 min (fixed)

   Cookware: paella pan

9. Step 9

   Reduce to low heat and cook without stirring until the rice is tender, the liquid is absorbed, and the thickest chicken thigh reaches 74°C.

   Timer: 10 min (fixed)

   Cookware: instant-read thermometer, paella pan

10. Step 10

    Remove the pan from the heat and let the paella rest uncovered.

    Timer: 5 min (fixed)

    Cookware: paella pan

11. Step 11

    Scatter the parsley over the paella and serve with the lemon wedges.

    Ingredients used: 10.0 gr Flat-Leaf Parsley, 1.0 piece Lemon

    Cookware: paella pan