Prepare the chicken by cutting it to your liking. Today, I used chicken thighs, taking advantage of a supermarket discount.

Prepare the vegetables by chopping them finely. Grate the tomato for best results.

Heat the paella pan and when it's hot, add 4-5 tablespoons of oil and the salted chicken. Let it sit for 2-3 minutes to brown slightly, then turn it over. Let it brown on the other side as well, as this adds flavor.

Once browned, add the green beans, stir for a minute, and remove the chicken. Notice the browning mentioned in the previous step. Up to this point, I used the highest heat setting on my stovetop.

Add the chopped bell peppers and sauté over medium heat until cooked, about 10 minutes. On my stovetop, I set it to 6 out of 9.

After this time, make a space in the center and add the tomato. Let it fry, then add twice the amount of water as rice you plan to use.

While it cooks, prepare a garlic and cilantro paste. Place a couple of garlic cloves without the germ in a mortar with cilantro leaves.

Crush with a little salt, fill the mortar with water, and add to the paella, which should have reduced by half the water added earlier.

Add the chicken back to the paella. Since we like yellow rice at home, besides saffron, which we'll add later, I also add a bit of food coloring. Adjust to your taste.

Add the saffron, three times the amount of water as rice, and set a timer for 20 minutes. Initially, I like to stir with a spoon for the first 3-4 minutes. After that, let the paella cook on its own. At 18 minutes, increase the heat to high for the crispy bottom.