Paella valenciana

Heat about half a cup of olive oil in the paella pan.

Brown the chicken, seasoned with kosher salt, just a little; keep it moving.

Clear the centre and add the green beans and lima beans.

Clear another spot, add the chopped garlic and mix it in at once so it does not burn.

Clear a space and grate the tomatoes into it on a box grater, pushing with the flat of the hand down to the skin and discarding it.

Add about two teaspoons of pimenton and a pinch of saffron, bloom them in the rendered chicken fat and olive oil, then mix everything in.

Add the rice directly to the pan and toast it a little, as for risotto, for a better bite.

Add water at about two and a half times the volume of the rice; nestle the chicken in so the rice is submerged; taste the broth and salt it slightly under, since it concentrates.

Add rosemary.

Cook without touching on moderate heat until the rice is cooked and the liquid is gone, about 20 to 25 minutes in all; add a little more water if it dries early and turn the chicken once.

Raise the heat a little to form the socarrat, the crust against the bottom of the pan, until it smells of crust.

Lay on piquillo peppers if using and scatter lemon.