Weeknight small-pan Valencian-style paella with chicken wings and green beans

Toast the saffron in the dry pan.

Tip the saffron into a microwave-safe measuring jug and crumble it with a finger.

Add 1 cup water and 1 cup white wine and microwave for a couple of minutes to steep the saffron.

Add olive oil to the hot pan.

Season the chicken wings heavily and cook them skin side down, flipping when they release easily, until basically fully cooked.

Finely mince the shallot with a few garlic cloves.

Prepare the little sweet peppers; cut the green beans in half.

When the chicken is almost cooked through, soften the shallot, garlic and peppers in the pan, then add a squeeze of tomato paste.

Give the green beans about a two-minute head start before adding the liquid.

Pour in the saffron liquid and salt it until it tastes almost twice as salty as wanted.

Stir in the unwashed rice, a cup of rice to two cups liquid, then simmer and never stir again.

When the grains have plumped, taste for doneness; drizzle extra (seasoned) water or leftover saffron liquid on dry patches if still crunchy.

While the rice is still a little undercooked, turn the heat all the way up to boil off excess water and brown the bottom layer (socarrat); pull it off the heat when it just starts to smell of burning.

Rest at least 15 minutes before scooping; cover with a damp towel or lid to keep warm.

Scoop with something wide and rigid to scrape the socarrat off the bottom; serve with lemon wedges.