Crush the saffron powder. Add the saffron to about 3 oz of hot water (around 100°) and set aside to steep
Boil the beans for about 20 minutes in a small pot. Drain and set aside.
Wile the beans are boiling, Cut the pepper in half lengthwise. Remove the core, seeds, and ribs. Dice one of the halves of the pepper. Cut the other lengthwise into strips about ¼ inch wide. Dice the remaining ½ onion
Heat 2 tbsp of the olive oil in the paella pan over medium high heat
Once shimmering, add the chicken to the pan and cook until a little browned on the outside. Don't cook all the way through. Once the chicken is browned on the outside, remove it from the pan
Add the onions and diced peppers to the pan and cook for about 2 minutes stirring constantly.
Add the sofrito you pre-made to the pan and continue to stir for another 2 minutes
Add the beans and the meat back into the pan
Add all of the broth and saffron water into the pan.
Sprinkle the Nora pepper around the pan
Use a spoon/spatula to arrange the ingredients in the pan evenly the way you will want them served. You won't be stirring the pan again!
Spread the rice evenly over the broth. Use your spoon/spatula to make sure all the rice is submerged.
Bring the broth to a boil.
Once the broth is boiling, lower the heat so that it barely keeps the boil going.
Arrange the bell pepper strips around the top of the rice in a nice presentation pattern. Sprinkle on the parsley
Wait. Don't touch the rice!
After about 15 minutes arrange the shrimp on top of the rice as you want. After 3 minutes, use tongs to flip the shrimp over. They should be pink on one side by now.
When all of the liquid is absorbed into the rice, turn the heat up a little. You should start to get a "toasty" smell and hear some crackling from the pan. This is the socarrat forming. Let it go for about 2-3 minutes. Before turning off the heat and removing the pan. But if you start to get any burnt smell, remove the pan from the heat immediately.
Cover the pan with foil and let it rest for about 10 minutes.
Serve directly from the pan. Make sure to give everyone some of the socarrat rice!