3-1/2 cups homemade or low-salt chicken broth; more as needed
Pinch of saffron (8 to 10 threads)
Salt to taste
About 1/4 cup olive oil; more if needed
4 skinless chicken thighs, chopped in half and seasoned with salt and pepper
1 small head garlic (remove excess papery skins, trim the top, and make a shallow cut around its equator to speed cooking), plus 4 cloves garlic, thinly sliced
1 medium red bell pepper, cored, seeded, and cut into 1-inch wide strips
3 artichokes
3 oz. green beans (about 16), trimmed
1 small onion, grated on the largest holes of a box grater
1 ripe tomato, halved horizontally and grated on the largest holes of a box grater (discard the skin)
1-1/2 cups medium-grain rice
1 sprig fresh rosemary
2 lemons, cut in wedges for garnish

Description

If You Don't Have A Paella Pan, Use A 13-inch Or Larger Skillet, Or Divide The Ingredients Between Two Medium Skillets. Stainless-steel Or Anodized-aluminum Skillets Work Best. Don't Use Cast Iron Or Nonstick.

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