Place the saffron on a peice of aluminum and fold into a pouch. Place it in a pan to toast on medium heat for about 20 seconds each side.
Heat up a wide and shallow pan (12") on medium high heat and add in the olive oil.
Add in the chicken and cook until browned. Flip and cook all sides until browned. I cover the pan witha lid because it splatters A LOT.
Push the chicken to the edges and add in the green beans and sauté for 2-3 minutes.
Push the beans and chicken to the edge of the pan and add the garlic and sauté for about 30 seconds or until fragrant. Add in the fava beans and sauté for a bit.
Add the smoked paprika and saute for a minute.
Add in the grated tomato, stir to coat everything and cook for a few minutes.
Pour in the water or broth and stir to remove any browned bits stuck to the pan.
Add in the saffron and the salt and taste it. It should be slightly overseasoned as the rice will even out the salt level.
Bring the moisture to a boil and then add the rice to the pan. (Don't wash the rice) Gently stir to submerge the rice and distribute the ingredients across the pan evenly.
Cook at high heat for 10 minutes without stirring. Do NOT touch the rice. No touching from this point forward.
Turn down the heat. Place the sprig of rosemary on the rice and lightly cover with aluminum foil and cook until the liquid has evaporated.
You'll start to hear a slight crackling sound from the bottom layer of the rice and turn up the heat to cook the bottom for about a minute to carmelize and become crispy (making the socarrat). Make sure not to burn it.
Turn off the heat and let it rest for 5-10 minutes and serve! Make sure to scrape the socarrat and give it to everyone. Enjoy!
