Thread by @sfrantzman

Paella inspired dish at #chezfrantzman

We bought chicken drumsticks and thighs and tossed them in garlic, onion, paprika, olive oil, salt and saffron water and then fried them in oil and a bit of water until they were cooked through; then we set them aside.

Meanwhile we took three tomatoes and put them in a pan on heat and then in cold water and peeled and cubed them.

We chopped a cup of onion and cup of red and green pepper and several cloves of garlic; having taken the chicken out of the pan after ten minutes we then put the onions and garlic in the same large pan with paprika and salt and made a sofrito

we added some of the saffron water and a dash of apple cider vinegar; cooked down; then we added a more of the saffron water and a bit of chicken stock water; adding the tomatoes, white beans; green long beans; and salt and then put the chicken back;

then we added two cups of chicken broth, until the water reaches almost the rim of the pan; turned up the head and added cup of saffron water with saffron. On top we put one finely chopped hot pepper;

several whole cloves of garlic and a few small heads of cauliflower; Then we added two cups of Arborio rice, pushed it around and turned the heat down; and then cooked it down for 20 min; on top we added several sprigs of rosemary and then a cup of green frozen peas and covered

and cooked it down, monitoring the water level. To get a good soccarrat, we first sprinkled a bit of olive oil on top and chopped parsley and green onion and a dash of sweet paprika; then we turned the heat up to medium for several minutes, then up to high heat for minute or two.