120g Spanish Bomba Rice (uncooked) (arborio or short grain rice works too)
3 big soft Tomatoes, grated (OR 200g tomato paste)
2 tbs Olive Oil (can sub avocado oil)
Kosher salt to taste
1 tbs Pimenton
Pinch of Saffron
*BOIL Lima beans before starting recipe OR use canned*
Heat oil in large pan (paella pan if you can) on medium-high heat. Fry chicken until golden brown.
Reduce heat to medium and add green beans and lima beans in with the chicken until veggies are almost done.
Add grated tomatoes to pan and fry until done (about 6 minutes).
Add paprika into pan with everything else and cook for another 2-3 minutes
Next add uncooked rice to the pan. Fry for 2-3 minutes.
Turn heat back to high and add salt and water – once water is boiled – add saffron.
Turn heat to back to medium – and cook for another 20-40 minutes (until all of the water is gone). DO NOT STIR. *Make sure pan is getting even heat – if not then make sure to rotate pan around the heat for even cooking.*