COLOMBIAN PAELLA

Steps:

• If you're lazy like I am and you use canned beans, just rinse them and set them aside to drain.
• In a separate pan, bring the chicken stock to just barely simmering. Add the saffron and keep it heated (or use a microwave for about 6 minutes on high before you have to add it, below)
• Using 1/4 cup olive oil, cook the chicken over medium heat until browned on all sides. (Use a large shallow pan. I use a 13" diameter cast iron skillet)
• Remove the chicken to a bowl full of paper towels to drain and drain the oil in the pan (if you want, reserve 1 Tbsp from that instead of using the additional Tbsp, I haven't noticed a real difference).
• In 1 Tbsp oil, cook the onions, garlic, and tomato over the lowest heat possible for about 30 minutes, stirring almost constantly (do not let any of these brown).
• Return the chicken to the pan and stir until well mixed.
• Add about 4 cups chicken stock and 1/2 cup of the wine.
• Simmer for about 5 minutes.
• Add everything but the rice.
• Stir to blend and try to keep the clams on the bottom.
• NOW add all the rice and stir to distribute it evenly, still trying to keep the clams all the way submerged.
• Cook over high-ish heat (enough for a vigorous simmer but not exactly a boil) for about 1/2 hr, or until the rice is done.
• If the rice isn't done and all the liquid is absorbed, add 1/2 cup stock with a splash of wine at a time but don't turn it into a soup.
• There is a temptation to dig a spoon under the dish and check the rice.
• Don't do it.
• Resist it, have a beer instead.
• Just make sure there's a little liquid left when the rice is done (you can do that by tilting the pan), and you should end up with a golden brown crust on the bottom which is actually what you SHOULD have (if you don't, don't worry I won't tell).
• Let the pan sit for about 10-15 minutes to finish absorbing the liquid and getting all the cooking out of its system.
• Throw away any clams that didn't open, arrange the rest on top.
• Smile, you've just made paella!