Saffron Chicken & Seafood Paella with Smoky Patatas Bravas

Ingredients

• bomba rice400g
• chicken thighs, bone-in, skin-on600g
• raw jumbo prawns, peeled, tails on300g
• saffron threads1/2 tsp
• smoked paprika2 tbsp
• ripe tomatoes, grated2
• garlic cloves, minced4
• flat green beans, trimmed150g
• artichoke hearts, quartered4
• chicken stock, hot1.2L
• white wine100ml
• olive oil60ml
• potatoes, peeled and cubed500g
• mayonnaise150g
• chili flakes1 tsp
• lemon wedges, for serving6

Directions

1. 1

   Heat olive oil in a large paella pan over medium-high heat. Season chicken thighs with salt and half the smoked paprika. Sear until golden on both sides, about 8 minutes total. Remove and set aside.

2. 2

   In the same pan, add the potatoes and fry until golden and crisp. Remove and set aside with the chicken.

3. 3

   Lower heat to medium. Add garlic and sauté for 1 minute until fragrant. Add grated tomatoes and cook until darkened, about 5 minutes, stirring to scrape up any browned bits.

4. 4

   Stir in the remaining smoked paprika and the rice. Toast the rice for 2 minutes, stirring constantly, so it coats well in the oil and tomato mixture.

5. 5

   Pour in the wine and let it reduce slightly. Add the saffron threads and hot stock. Season with salt. Arrange the chicken, green beans, and artichoke hearts in the pan. Do not stir after this point.

6. 6

   Bring to a boil, then reduce heat to a gentle simmer. Cook for about 15 minutes until the rice has absorbed most of the liquid and is almost tender. Nestle the prawns into the rice, pushing them slightly under. Continue cooking without stirring until the rice is cooked and the bottom forms a crust (socarrat). Listen for a gentle sizzle; if needed, increase heat for the last 1-2 minutes to achieve a crust without burning.

7. 7

   Meanwhile, prepare the brava sauce: mix mayonnaise with chili flakes and a pinch of smoked paprika. Serve the paella hot from the pan with lemon wedges, crispy potatoes on the side, and the spicy aioli for dipping.