Adapted from Casa Moro by Sam and Sam Clark
Serves 1 (generously!)
1 chicken leg, skinned, and meat taken off the bone (it’s a bit more effort to use leg meat off the bone, but I find it’s much more tender and tasty than breast meat)
1 small onion, finely chopped
1 clove garlic, finely chopped
1/2tsp sweet paprika
1/2 green pepper, roughly chopped
100g runner beans, cut into 3cm slices
75g calasparro rice
2tbsp white wine
Pinch of saffron
Handful of chopped fresh parsley
1 Cut the chicken meat into bite-size pieces. Heat about a tablespoon of olive oil in a heavy bottomed saucepan over a fairly high heat. When the oil is pretty hot, add the chicken and stir quickly until browned slightly. Remove with a slotted spoon and keep to one side.
2 Turn the heat down and add the onion. Cook gently until soft and a little coloured, about 10 minutes. Once the onion is soft, add the garlic and paprika, and stir for a minute or so.
3 Add the green pepper and runner beans, add a spoonful of water, put the lid on the pan, and cook for about five minutes.
4 Add the rice, give it a good stir into the mixture, then turn up the heat to a medium heat. Add the wine and saffron, followed by enough water to just cover the rice and vegetables. Bring to the boil, season to taste with salt and pepper, then turn it down to a gentle simmer.
5 With the lid on the pan, leave to cook for about 10 minutes. Check the liquid every now and then, and if the rice is sticking to the bottom of the pan, add a little more water.
6 Once the rice is nearly cooked, add the browned chicken, and cook for a further 5 minutes. Stir in the chopped parsley, check the seasoning, and serve.