Paella Valenciana

1/4 cup olive oil

4 chicken thighs

4 chicken drumsticks

1 tsp sweet paprika

1 tsp Old Bay seasoning.

1 large onion, finely chopped

8 garlic cloves, minced

10 oz heirloom cherry tomatoes, halved

11/2 cups Arborio rice

Salt and pepper, to taste

Pinch of saffron, steeped in 1/4 cup warm water

3 1/2 cups warm chicken consommé

110 oz package frozen artichoke bottoms, thinly sliced

6 oz haricot verts

Lemon wedges and chopped parsley, for garnish

Warm oil over medium high heat in a very wide skillet. Add the chicken pieces skin side up, then sprinkle with paprika and Old Bay. Sauté chicken for 5 to 7 minutes, then flip pieces and sauté for another 5 to 7 minutes.

Remove the chicken from the skillet and set aside.

Place the onion in the skillet and sauté for 3 to 5 minutes, until golden. Add the garlic and tomatoes and continue to sauté until the tomatoes are softened. Lower the heat to medium, add the rice and stir gently to combine with the onions and tomatoes. Season with the salt and pepper and saffron water. Allow the rice to toast for several minutes.

Pour the consommé over the rice and allow to simmer for about five minutes. Nestle the chicken pieces in the rice. Place the artichoke and beans at the outer edges of the skillet.

Cover the skillet, lower the heat and allow to simmer for one and a half hours.

Garnish with lemon and parsley.

Paella can be prepared ahead and reheated for one hour in an oven set to 350°F.