It’s not just paella that is the man’s domain. In Spain, many rice dishes are cooked by men. When we were visiting my
Thoroughly season the chicken with fine sea salt and freshly ground black pepper.
Heat the olive oil in a perol or large, round-sided pot over high heat. Add the chicken pieces, reduce the heat to medium and cook for 4 minutes each side, or until browned. Remove and cover.
Add the onion and capsicum and sauté for 5–10 minutes, stirring frequently, until the onion has softened. Add the tomato, stir through and cook for 15 minutes, or until pulpy, stirring occasionally. Return the chicken to the perol and pour in the hot stock. Increase the heat to high, bring to the boil then reduce the heat and simmer for 40 minutes until the stock has reduced by about a third. Add the rice and stir through. Continue cooking for 5 minutes.
Meanwhile, crush the saffron threads with the paprika, thyme, peppercorns and garlic using a mortar and pestle until the peppercorns are well crushed. Add
Add the beans to the perol and continue to cook for 15–20 minutes, or until the rice is just tender and the chicken well cooked. Season to taste with salt. Remove from the heat and serve immediately.
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