- Place chopped chicken in a bowl. Marinate chicken with 1 teaspoon smoked paprika, ½ teaspoon sea salt, 2 cloves minced garlic, juice of ¼ lemon, and 2 tablespoons extra-virgin olive oil.
- Heat a paella pan over medium heat- season with a drizzle of olive oil all over. Place chicken and sear on both sides for a few minutes until golden. Drizzle 3 more tablespoons olive oil – add shallots and fry until lightly golden.
- Next, add green beans and fry until beans take on some colour. Add garlic – fry until fragrant.
- Add roast peppers, chopped tomatoes, 1 teaspoon smoked sweet paprika and saffron – stir well and cook for a few minutes.
- Add rice – stir for about 2-3 minutes making sure all the grains are coated in sauce.
- Season with black pepper and pour in 750ml chicken stock. Add rosemary -stir well. Taste stock and add salt accordingly to season it.
- Bring to the boil, and cook over low heat, shaking the pan occasionally (using its handles), for 10-15 minutes until there is very little water left in the pan. At this point, if the rice still looks a bit white and undercooked, add a little more broth or water. Continue to cook until there is very little water left in the pan.
- Reduce heat to very low and cook on low heat for another 10-15 minutes untouched (or longer until the rice is fully cooked). Discard rosemary. Let paella stand for a few minutes before serving.
- Garnish with chopped parsley and serve hot with lemon wedges on the side. The best and the most treasured part of a paella is the "Socarrat" - the crunchy, caramelized crust of rice stuck to the bottom of the pan. Do remember to scrape it off the bottom of the pan when serving.