AT A GLANCE
|01||Thoroughly season chicken or rabbit pieces with fine sea salt and freshly ground black pepper. Heat olive oil in a perol (see note) or large heavy-based casserole, add chicken pieces and brown for 4 minutes on each side, then remove and cover with foil. Add onion to perol and cook for 10 minutes or until soft but not coloured, then add capsicum and cook for 10 minutes or until soft. Add tomato and cook for another 15 minutes. (This is called sofrito; cooking it slowly and gently for a long time intensifies the flavour and is the key to all good Spanish rice dishes.)|
|02||Add wine, bring to the boil, then add hot stock and reserved chicken, increase heat to medium, bring to the boil, then reduce heat to low and simmer for 40 minutes or until stock has reduced by about a third. Add beans and rice and stir through.|
|03||Meanwhile, combine garlic, saffron, paprika, thyme and peppercorns in a mortar and, using a pestle, pound until well crushed. Add a few tablespoons of hot liquid from the perol and mix well, then add spice mixture to the perol and stir to combine. Bring to the boil, then simmer for 15-20 minutes or until rice is just tender and chicken is well cooked. Remove from heat, stand for 10 minutes, then serve.|
Note Calasparra rice is grown in the village of the same name in the Murcia region of Spain. The plump, round grain absorbs three times its quantity in liquid, but it is not creamy so the grains remain firm. A perol is a traditional Spanish pan with deep sides and rounded edges, available from Spanish delicatessens and specialist cookware stores.