Classic Paella

All ingredients should be open and measured before you start cooking.

Cut chicken into cubes and set aside.

Allow your 10" sauté pan to warm up over medium heat. This takes a couple minutes.

Add about 2 tablespoons olive oil and swirl it around your pan to evenly coat the bottom, and then add the onions and some of the salt, allow to caramelize slowly

Then add your peppers and allow to cook down with the onions. Allow the two to cook down into a "sofrito". Add more oil if the mixture becomes dry

Squeeze your tomato pieces of juice and add to the sofrito, allow to reduce and dry with the onions and peppers

Add a touch more oil, then add the minced garlic, smoked paprika and saffron and toast for 30 seconds. If your pan seems dry add more olive oil to help coat ingredients

Add the rice to the mixture and allow to toast lightly and increase the heat if necessary

Deglaze with white wine, cook for 30 seconds to one minute, to cook off the alcohol

Add a half a cup of the broth stir and allow the mixture to come to a simmer. Taste for seasoning. As that first addition of broth starts to absorb, add another ½ cup and stir.

This is the last time you get to stir, so put down your spoon. (stirring after this point will pull unwanted starches and leave you with a gummy pan of rice.)

Now you will drizzle in stock and shake the pan to distribute the stock. Cook the paella on fairly low heat, drizzling stock as the rice absorbs and continues to cook

About halfway through the cooking process add your diced chicken and tuck into the rice and allow everything to come back to a simmer. Your rice should have a layer of broth covering it at this point

If there isn't enough broth to cover your rice, add just enough broth to cover rice

Arrange the green beans on top of the paella in a star pattern and press into the rice surface

As the paella cooks, very slowly add the stock across the surface of the rice in small increments. You can taste the grains of rice to assess the doneness of the paella; make sure the paella is on a low temperature

Add sprigs) of rosemary to the top of your paella and let cook for about 5 minutes before reducing the heat a bit and top loosely with a piece of aluminum foil

As your paella is finishing cooking, you're not going to want to stir, but if you notice dry spots, add a few tablespoons of stock to them to allow your rice to finish cooking

To check for doneness, you'll need to eat a couple grains of rice as it finishes cooking. If it's still crunchy in the middle, you'll need to add broth to finish cooking

Once that last little bit of crunch has gone away, your paella should be done cooking. (If the paella seems wet, you can put the paella in a 400-degree oven with the light foil layer to finish drying the paella and even out the cooking (about 8 minutes)

If you desire a socarrat, go ahead and turn your burner up to high and cook the bottom for a couple minutes, moving the pan over the surface of the flame to dry and crisp the bottom of the paella

Optional: Garnish with the juice of a lemon across the top and some chopped parsley