Valencian-Style Weeknight Paella | Liam's Recipes | Umami

Ingredients

• ½ lb chicken thighs (can be replaced with any other meat, or lima beans for vegan)
• 1 handful fresh green beans (stems trimmed and cut into manageable lengths)
• 1 shallot, finely diced (or ½ onion)
• 1 small sweet pepper, diced (or ½ bell pepper)
• 2-3 garlic cloves, minced
• 1 cup white wine (stock or water can be substituted)
• 1 cup water (or stock)
• 1 cup short grain rice (spanish bomba rice is traditional, but arborio, carnaroli, or other medium grain rices will work)
• Big squeeze of tomato paste (about 2 tsp)
• 1 pinch saffron strands (~125 mg)
• Lemon juice
• Olive oil
• Salt and Pepper