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Ingredients

• 2 cups chicken stock, homemade or low-sodium canned
• 3 sprigs fresh rosemary
• Kosher or sea salt
• 1/4 tsp crumbled thread saffron
• 3 lb chicken pieces, bone-in, a combination of thighs, drumsticks, and breast (cut into chunks)
• 8 Tbsp olive oil
• 1 green bell pepper, finely chopped
• 1 medium onion, finely chopped
• 8 cloves garlic, minced
• 1/2 lb green beans (preferably broad, flat beans, but round ones are fine), ends snapped off and cut in half crosswise
• 1/2 lb snap peas or snow peas, strings removed
• I box frozen artichoke hearts (already quartered)
• 2 medium tomatoes, finely chopped
• 2 Tbsp minced flat-leaf parsley
• 1 tsp Spanish smoked paprika (mild or hot, to taste)
• 3 cups imported Spanish bomba or valencia rice, or Arborio
• 1 roasted red pepper (good quality from a jar), sliced lengthwise into 1/4 inch strips

Description

This Is A Very Large Recipe. You Must Have A 16" Or Larger Paella Pan. You Could Use A Large Oven Pan In A Pinch Though

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