Chicken Paella II Draft

How I make it

1. Pat the chicken pieces dry and rub the skin with salt and pepper.

2. In a paella pan or a very large skillet, heat half the oil and brown the chicken for about 20 minutes, until golden on all sides. Transfer to a plate.

3. Meanwhile, chop the onion and slice the kabanos. Peel, juice and seed the tomatoes, then chop them.

4. Add the rest of the oil to the pan and fry the onion until it starts to turn golden. Add the kabanos and garlic and fry for 1 minute.

5. Return the chicken to the pan, add the tomatoes and broth and bring to a boil.

6. Scatter the rice evenly over the chicken and add the peas, green beans, red pepper and saffron.

7. Bring back to a boil and cook over high heat for about 5 minutes, until no liquid is visible.

8. Cover and cook over the lowest heat for 20 minutes without lifting the lid. Serve straight from the pan.

What I've learned

• Instead of mixed chicken parts, you can use only wings. I cut each wing in two and use just the meaty drumette, and make the broth from the rest. For 6 servings you need 24 wings.
• When I use saffron threads rather than powder, I soak them in hot water for 10 minutes and add them with the water, so the saffron spreads through the rice and colors it evenly.