Note: we made the stock during the show because of time constraints, but if you are going to make a stock (instead of using store bought broth), make it in advance because it should simmer for 3 hours.
Serves 6 people
Hands on preparation time: 1 1/2 hours
Total preparation time: 4 hours (if making stock), 2 hours if using broth
½ cup plus 1 tablespoon olive oil, divided
large red bell pepper, thinly sliced lengthwise (save the scraps for the stock – see recipe below)
2 thick fatty pork chops (about 1 pound total), cut into cubes
1 whole chicken (about 3 ½ pounds), cut into pieces, reserving the back and other bones and scraps for stock (see below)
Salt (Franck suggests sea salt, preferably Fleur de Sel) and pepper to taste
9 cups chicken stock (recipe below) or store bought chicken broth, heated
2 tomatoes, quartered
3 garlic cloves, crushed
3 sprigs flat parsley, chopped, (about 2 tablespoons – save the stems for the stock – see recipe below)
¾ cup flat beans, cut into 2 inch lengths
¾ cup shelled butter beans (white lima beans)
2 teaspoons sweet smoked Spanish paprika (pimentón de la vera)
3 cups Bomba rice (available at https://www.tienda.com/products/bomba-paella-rice-peregrino-rc-03.html)
½ teaspoon saffron
1/2 cup fresh fava beans
In a large flat skillet or paella pan combine ½ cup of the olive oil and the pepper strips, skin side down, and cook over low heat to soften up and infuse the oil, about 8 to 10 minutes.
Remove the softened peppers from the pan. Add the pork to the pan and brown it for a few minutes. Sprinkle the salt around the edge of the pan. Add the chicken to the center of the pan and cook it until it is nicely browned.
Make the tomato base. Combine the fresh tomatoes with the garlic and crush using a mortar. Mix in the parsley and remaining tablespoon olive oil; set aside.
Add the butter beans and the flat beans to the pan. Stir all of the ingredients together and mix in all of the salt from the sides of the pan. Add the tomato base and stir, scraping the bottom of the pan to dissolve all the brown bits. Stir in the paprika.
Add the rice to the pan and stir for a few minutes. Add the saffron to the hot stock and stir the stock for a minute or two. Strain the stock and add it to the pan. Increase the heat to high. Return the softened peppers to the pan, arranging them in a star pattern, and cook for 20 minutes. Add the fresh mussels to the pan, thin point down, spacing them 2 inches apart, cover the pan with foil, and let it steam for 5 minutes. Do not stir the rice in order to create the soccarat, or crispy crust, on the bottom. Add the fava beans to the top of the paella.
Garnish with lemon quarters.
Fill a large stockpot with 9 cups of water. Add the leftover pieces of the pepper, along with the chicken bones, and parsley stems. Bring to a boil and simmer for 3 hours.