Paella Valenciana

Preheat a gas grill to medium-high or build a fire in a charcoal grill and let it burn down to medium-high heat (about 425°F).

Heat a 12- to 14-inch paella pan or cast-iron skillet on the grill for 3 minutes. Add oil and heat for 1 minute. Season chicken with 1/4 teaspoon salt and add to the pan, skin-side down. Cook until browned, about 6 minutes.

Flip the chicken and push the pieces toward the edges, leaving an empty space in the middle. Add Romano (or green) beans, cranberry beans and lima beans to the middle and cook, stirring, for 1 minute. Add tomato, smoked paprika and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Stir in 6 cups broth, saffron and the remaining 1/2 teaspoon salt. Bring to a simmer. Cook, stirring occasionally, for 30 minutes.

Add rice, pouring it in a line down the center of the pan. Stir gently to distribute the ingredients evenly and mix them into the broth. Cook, without stirring, for 9 minutes. Add rosemary sprigs and the remaining 1 cup broth. Continue cooking until the chicken is cooked through and the rice is tender, about 9 minutes more. (If the liquid is gone and the rice tastes underdone, add a little water and cook a little longer.)

Remove from heat and discard the rosemary. Let stand for 5 minutes before serving. Garnish with lemon wedges, if desired.