Al Andalus Paella

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This recipe comes from a 1960's newspaper clipping in my grandmother's recipe box. Supposedly the recipe from the restaurant at the hotel al andalus, torremolinos, espana.

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Steps

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Season the chicken thighs with salt and pepper.

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Add 1 tbsp oil to each of two 12-14 inch skillets or paella pans set over medium-high heat.

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When oil is hot , add half of the chicken thighs to each pan and brown on both sides , 15-20 minute transfer to platter.

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While the chicken is browning , toast the saffron threads in a 2 qt saucepan.

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Remove from heat and crush the threads with the back of a spoon.

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Add 1 / 2 cup chicken broth and bring to a simmer over medium heat.

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Remove from heat and let steep for 10 minutes.

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Add 5 1 / 2 cups additional broth to the saffron infusion and bring to a simmer , hold until needed over low heat.

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If using turmeric instead of the saffron threads , pour 6 cups chicken broth into a 2 qt sauce pan , add the turmeric , and bring to a simmer , hold until needed over low heat.

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Divide the green beans and artichoke hearts between the two pans and saute for 5-6 minutes.

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Transfer beans and hearts to the platter with the chicken.

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Remove all but 1 tbsp of .

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Ingredients

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chicken thighs, salt & freshly ground black pepper, extra virgin olive oil, saffron threads, chicken broth, frozen green beans, artichoke hearts, onions, garlic cloves, red pepper flakes, smoked paprika, italian plum tomatoes, short-grain rice, chorizo sausage, red bell pepper, shrimp, frozen peas, clams, lemon wedge