Chicken and vegetable paella with saffron

Method

1. Toast the saffron for 15–20 seconds in a small dry frying pan over a low heat (or in a spoon held above the flame): the threads should become fragrant without blackening. Crush between your fingers into a cup, pour over 50 g boiling water and leave to infuse. Keep the remaining water hot in the kettle. Grate the tomato over a bowl, leaving the skin in your hand; chop the garlic and rinse and drain the white beans.
2. Pat the chicken pieces dry with kitchen paper and season with salt (3 g, 1/2 tsp). Heat the oil over a medium-high heat in the paella pan on the largest hob ring. Sear the chicken in a single layer, untouched for 4 minutes, turn and brown for another 4 minutes, then stir for 2 minutes: the pieces should be well coloured and release easily, with browned juices coating the bottom of the pan to flavour the stock. Push the chicken to the edges.
3. Add the pepper and green beans to the centre and fry for 4 minutes. Add the chopped garlic and stir for 30 seconds, then the paprika for just 10 seconds. Immediately pour in the grated tomato and cook for 5–6 minutes: the juice evaporates and the tomato becomes a glossy paste.
4. Pour in 600 g boiling water and the saffron infusion, crumble in the stock cube, add 1 g salt and scrape the bottom with a wooden spoon to release the browned juices. Return the chicken to the liquid, cover loosely with foil and simmer over a medium heat for 15 minutes: the stock turns amber and takes on the chicken flavour. Taste: it should be distinctly salty, like pasta water, because the rice will absorb it all; otherwise add another 1 g salt.
5. Remove the foil and increase the heat. Sprinkle in the dry, unrinsed rice, add the white beans and use a spoon to spread the rice and other ingredients evenly across the whole surface: this is the last time you touch the rice. Cook at a vigorous boil for 7 minutes, then over a low heat for 11–13 minutes, uncovered and without stirring, turning the pan a quarter turn every 2–3 minutes. Lay the rosemary sprig on the rice for the last 10 minutes. If the rice is still hard and the bottom dry, pour 30 g water from the kettle over the firm areas.
6. Taste a grain: it should be tender with a slight bite and no chalky centre; the liquid should have disappeared and small holes formed on the surface. Increase the heat for 30–45 seconds: a gentle crackle signals the golden crust underneath (socarrat), with no burnt smell; turn off at the first toasted aroma.
7. Take off the heat, remove the rosemary sprig and cover loosely with foil for 5–7 minutes. Arrange the lemon wedges on the paella and serve in the pan: everyone loosens their share of crust with a spoon and squeezes over lemon.