Paella Valenciana

Ingredients

• ¼ cup extra-virgin olive oil
• 8 bone-in, skin-on chicken thighs
• 1 teaspoon salt, divided
• 1 cup Romano beans (see Tip) or green beans, trimmed and sliced
• ¼ cup fresh shelled cranberry beans
• ¼ cup lima beans (fresh or frozen)
• ¾ cup grated plum tomato, skin discarded (3 tomatoes)
• 1 tablespoon smoked sweet paprika
• 7 cups low-sodium chicken broth, divided
• Large pinch of saffron threads
• 1 ½ cups Valencian bomba rice (see Tip)
• 2 sprigs fresh rosemary
• Lemon wedges for serving

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