JEMMA'S MOUNTAIN PAELLA

Marinate chicken in ½ t paprika, ½ t salt, a few grindings of pepper, half the garlic, and a glug of olive oil. Toss to coat and set aside. Simmer chicken broth slowly with saffron, crushing the saffron with fingers as it goes in.

Cut tomatoes in half and grate them on a box grater. (Or peel and mince finely.)

If using fresh artichokes: squeeze 2 lemon halves into a bowl of cold water, then drop in the squeezed lemons. Trim artichokes: pull off all outer leaves until only pale, tender leaves remain, trim bottom of stem, peel stem, use a shark knife to cut off the tips, then cut it in half vertically (if very small) or in quarters (if bigger). Drop into acidulated water.

Heat 3T olive oil in 16” paella pan over high heat until smoking. Add chicken, sauté for 3 minutes until pieces start to brown. While they’re browning, drain the artichokes, pat dry, and add to chicken. Continue sautéing for another 7-8 minutes until chokes start to caramelize. Add string beans and fava beans or peas, sauté for another 2 minutes. Add red pepper and a good pinch of salt, and stir to combine. Push everything to the edges of the pan.

Add remaining 3T olive oil to center of the pan. Lower heat to medium, add remaining garlic. Cook 15 seconds, then add tomato puree to center of pan and cook, stirring until thickened, about 5-7 minutes. Push chicken and veggie mix into tomato mixture, stir to combine. Add remaining paprika, rosemary, cayenne, a good pinch of salt and stir. Heat oven to 425.

Add rice and stir to combine. Add 4 C chicken broth to pan and stir to combine. Shake pan gently to distribute rice evenly. Move pan over two burners and cook over medium heat until cooking liquid is about level with the rice but the rice is still soupy, about 7 minutes. Move and rotate the pan so that the liquid boils evenly. If liquid is absorbed tooquickly, sprinkle on some additional broth.

Put pan in oven and bake for about 15 minutes, until rice is tender but still al dente. Check on it a few times, and add a little broth if it seems too dry.

Remove from oven. Cover the pan with foil and let stand for 5 minutes. Uncover and let stand an additional 10 minutes. Serve from the pan. Serves 6.