Add the chicken broth and saffron into a saucepan and heat with a medium heat

At the same time, heat a 12-inch (30 cm) paella pan (or regular large frying pan) with a medium heat and add in the olive oil

While the oil is heating, add the chicken thighs over some paper towels and pat dry, then season with salt & pepper and cut each one into bite-sized pieces

Once the oil is nice and hot, add in the chopped chicken, mix with the olive oil, and sauté the chicken for 5 minutes or until lightly golden brown ,at this stage, you don't have to fully cook it through

After 5 minutes and the pieces of chicken are lightly browned, make a well in the middle, add the chopped garlic, and mix continuously, after 1 minute, add in the paprika and dried thyme, quickly mix it all together, then add in the grated tomatoes, and season with salt & pepper, mix together and then simmer for a couple of minutes

Once the grated tomatoes have slightly thickened, about 3 minutes, add in the rice and mix continuously for 1 to 2 minutes, then add in the butter beans and the simmering broth, give it one final mix so everything is evenly distributed (after this step, don't mix the rice again), and simmer for 18 minutes or until all the broth has been absorbed and the rice is cooked through (check the package instructions on the rice you're using to get your liquid-to-rice ratios and cooking time right on the money)

Once the rice is cooked through, raise it to a medium-high heat and go for 1 to 2 minutes, this is to achieve the socarrat, which is that layer of caramelized crispy rice underneath, then remove the pan from the heat and cover with a dishcloth

After a couple of minutes, uncover the pan and serve directly out of the pan or transfer into serving dishes, enjoy!