Chicken and Chorizo Paella Valenciana

Instructions

1. 1

   Heat the olive oil in a large paella pan over medium heat.

2. 2

   Add the chicken thighs and cook until browned on all sides. Remove and set aside.

3. 3

   In the same pan, add the chorizo slices and cook until they release their oils and are slightly crispy. Remove and set aside.

4. 4

   Add the green beans, lima beans, and red bell pepper to the pan. Sauté for a few minutes until they start to soften.

5. 5

   Stir in the grated tomato, saffron threads, and smoked paprika. Cook for another 2 minutes.

6. 6

   Add the Bomba rice to the pan and stir to coat the rice with the oil and spices.

7. 7

   Pour in the chicken broth and white wine. Stir to combine.

8. 8

   Return the chicken thighs and chorizo to the pan, nestling them into the rice mixture.

9. 9

   Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes, or until the rice is cooked and the liquid is absorbed.