Spanish Paella

Steps

1. Place a little extra virgin olive oil in the paella pan and ensure it is evenly distributed across the bottom.
2. Light the fire only under the center of the paella to sear proteins and vegetables, leaving the edges untouched for humidity retention.
3. Season the edges of the paella with salt.
4. Sear the chicken thighs until they are extremely golden and caramelized. Remove them from the pan and set aside.
5. Add the artichokes to the center of the pan (using any remaining oil or adding more if needed) and sear until they have brown edges for enhanced flavor. Move them to the sides.
6. Add the hylana (flat green beans) to the pan and sear on medium heat until slightly browned. Move them to the sides.
7. In the center of the paella, sauté the shredded tomato with one or two teaspoons of carnet de toro paste, a little more oil, and smoked paprika until it forms a thick base.
8. Add the stock (or water) to the pan, ensuring all ingredients are covered. Create a mark on the side of the pan to monitor the liquid level.
9. Bring the mixture to maximum heat and let it cook for about 20 minutes or half an hour until the liquid reduces slightly and reaches the desired cooking level.
10. While the stock is simmering, toast the saffron threads in a mortar with a little cold water. Grind them into a paste (infusion).
11. Add the saffron infusion to the pan and distribute it evenly.
12. Prepare the rice by drawing an 'X' on the surface of the paella to help distribute the toppings evenly across the pan.
13. Pour the rice over the center of the pan, distributing it in quarters around the existing ingredients. Do not move or stir the rice once added.
14. Taste the broth and adjust salt if necessary (it should be slightly oversalted).
15. Cook on high heat for 5 to 7 minutes until the liquid is boiling strongly. Then, lower the heat and allow it to slow cook for an additional 10 minutes or more.
16. For the final few minutes of cooking, you may add rosemary to infuse aroma.
17. Once cooked, let the paella rest undisturbed off the heat for at least 5 to 10 minutes before serving.