Paella de Pollo con Verduras

Method

1. 1

   If using 1 lb. skin-on, bone-in chicken thighs (about 3), arrange a thigh skin side down on a cutting board. Using a sharp knife, cut along both sides of bone to release from flesh (do not cut all the way through; you want to keep thigh intact). Work knife underneath bone and cut flesh away from bone; remove bone from thigh and discard. Cut thigh into quarters. Repeat with remaining thighs.

2. 2

   Heat 2 Tbsp. extra-virgin olive oil in a 15" paella pan or two-handled cast-iron or cast-aluminum skillet over medium-high until just beginning to smoke, 1–2 minutes. Add chicken thighs or 1 lb. chicken wings (drumettes and flats separated; 8–10) and cook, turning about every 3 minutes and moving pan around on burner every 2 minutes or so to ensure even cooking, until deeply browned all over, 7–9 minutes. Season chicken with a big pinch of kosher salt and push to edges of pan.

3. 3

   Add 2 oz. mushrooms, preferably chanterelles, cut into ½" pieces (about ½ cup), to center of pan and cook, stirring, until just turning golden, about 1 minute. Add 3 oz. carrots (1–2 small), peeled, trimmed, cut into ½" pieces (about ½ cup), 3 oz. pattypan squash or zucchini, trimmed, cut into ½" pieces (about 1 cup), and ½ cup small cauliflower florets and cook, stirring occasionally, until lightly browned in spots, about 2 minutes. Add 2 oz. asparagus, trimmed, cut into 1½" pieces (about ½ cup), and 2 oz. Romano or other snap beans, trimmed, cut into 1½" pieces (about ½ cup), and cook, stirring occasionally, until lightly browned in spots, about 2 minutes. Push vegetables to edges of pan with chicken.

4. 4

   Add 1 tsp. smoked Spanish paprika to center of pan and cook, stirring constantly, 15 seconds to toast. Add ½ cup coarsely grated tomato or canned crushed tomatoes and cook, stirring occasionally, until thickened, about 2 minutes. Mix chicken and vegetables into tomato sauce in center of pan and cook until sauce is slightly thickened and caramelized, about 3 minutes.

5. 5

   Crumble pinch of saffron (about 8 threads) into sauce and stir to combine. Add 2 sprigs rosemary, 5 cups low-sodium chicken broth or water, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Increase heat to high and bring to a boil, moving pan around on burner once or twice to ensure even cooking. Cook until sauce is reduced by about one quarter, about 5 minutes.

6. 6

   Remove rosemary from pan; discard. Add 1 cup paella or bomba rice and spread evenly around pan to incorporate with chicken and vegetables. Cook, stirring often with a wooden spoon and moving pan around on burner every 2 minutes or so, until rice is starting to swell as it absorbs some liquid, 7–9 minutes.

7. 7

   Reduce heat to medium-low and stir to evenly distribute rice, chicken, and vegetables across bottom of pan. Cook, undisturbed, moving pan around on burner every 2 minutes or so, until rice is slightly al dente and liquid is almost completely evaporated, about 5 minutes. Increase heat to high; cook until a crunchy socarrat (caramelized crust) forms underneath. Let paella cool 3 minutes before serving.

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