Chicken and vegetable paella

Ingredients

For 1 serving

• White rice65 g
• Skinless chicken thighs150 g
• Green beans80 g
• Bell peppers0.5
• Chopped tomatoes60 g
• Garlic1 clove
• Chicken broth250 ml
• Saffron0.1 g
• Paprika2 g
• Extra virgin olive oil10 g
• Rosemary1 g
• Saltto taste

Contains: celery,

In season: June – September

Method

1. Warm the chicken stock in a small pan and stir in the saffron; keep it hot over the lowest heat.
2. Cut the chicken into pieces of about 3 cm and salt them. Trim the green beans and cut them into 3 cm lengths; remove the seeds and white pith from the pepper and slice it into strips; chop the garlic.
3. Heat the olive oil in a wide, shallow pan over medium-high heat and brown the chicken for 6–8 minutes, turning, until golden on all sides.
4. Add the pepper, green beans and garlic and cook for 5 minutes over medium heat, until the vegetables soften. Stir in the tomato pulp and paprika and cook for 2 minutes, until the tomato thickens.
5. Spread the rice evenly over the base, pour in the hot stock, add the rosemary and a pinch of salt. From now on, do not stir.
6. Cook for 18 minutes: the first 8 over high heat, then over low heat, until the stock is absorbed and the rice is tender; for the last 1–2 minutes turn up the heat until you hear crackling, to form the crust on the bottom (socarrat).
7. Turn off the heat, cover with a clean tea towel and rest for 5 minutes before serving.