Ideally 24 hours before making your paella, butcher your chicken to remove the breasts, legs and wings. Season each part generously with salt, and leave them on a wire rack to dry in the fridge overnight. Once you have the carcass from your chicken, you can use it to make a simple chicken stock using the recipe of your choice. You will need ~ 1L of stock for your paella.

When ready to make your paella, peel and finely dice your onion and garlic. If not already done, chop your Romano beans on a bias, and remove the garrofón beans from the can. You can also bloom your saffron - I like to place the saffron on ice cubes to bloom slowly, but you can also bloom it in a little bit of warm water.

Pre-heat your pan over medium-high heat. Make sure to use a large enough burner, because you need the heat to be distributed evenly around the pan. Add in your olive oil, and add your chicken to the pan skin-side down. Sear your chicken on all sides, until nicely golden all around. From here, I transferred my chicken to a 350F degree oven for ~ 10 minutes to continue cooking. However, if you are outside and don’t have an oven, you can push the chicken to the edges of the pan to continue cooking as you move on to the next step.

Turn the heat on your pan down to medium, and add your onions and garlic. Sauté for 1-2 minutes, or until lightly caramelized. Add in your beans, and sauté for another minute. Add in your paprika, and sauté for 30 seconds, or until fragrant. Add in your tomato paste, and stir to coat your vegetables.