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Ingredients
  • 2 tablespoons extra virgin olive oil
  • 4 bone-in, skin-on chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 1 onion, finely diced
  • 1 red bell pepper, sliced into thin strips
  • ½ pound (230g) romano beans or green beans, trimmed and cut into 1-inch pieces
  • 4 garlic cloves, thinly sliced
  • 1 cup canned crushed tomatoes
  • 1 teaspoon smoked paprika
  • ¼ teaspoon saffron threads
  • 1 ½ cups Paella rice, bomba, Calasparra, carnaroli, arborio
  • 3 cups chicken stock
  • 1 bay leaf
  • 1 rosemary sprig
  • ½ cup artichoke hearts, halved or quartered
  • subheading: For Serving:
  • 3 tablespoons flat-leaf parsley, minced
  • 1 lemon, sliced into wedges
Note: Ingredients may have been altered from the original.
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