4small chicken thighs, skin on, bone in (about 180gm each)For dusting:seasoned plain flour2 tbspextra-virgin olive oil2dried chorizo, thickly sliced diagonally160 gm(1 cup) Calasparra rice (see note)1small onion, thinly sliced1small red capsicum, thinly sliced1garlic clove, finely chopped1 tspsmoked sweet paprikaPinchof saffron threads250 gm(about 1 punnet) cherry tomatoes, halved¼ cuporegano, plus extra to serve500 ml(2 cups) chicken stock80 gmRoman green beans, trimmed and cut roughly into 6cm lengths
Dust chicken in seasoned flour, shaking off excess and set aside. Heat olive oil in a 24cm-diameter paella pan over medium-high heat, add chicken, skin-side down, and cook until golden (3-4 minutes), transfer to a plate. Add chorizo, sauté until golden (2-3 minutes), transfer to a plate and set aside. Add rice to pan, stirring to coat well, then stir occasionally until browned (2-3 minutes). Add onion, capsicum and garlic and stir frequently until onion is very soft (6-7 minutes). Add spices, stir until fragrant (1 minute), then stir in tomato, oregano, stock and reserved chorizo. Place chicken on top of rice, skin-side up, and bring to the simmer, then cover with foil, reduce heat to low and cook for 10 minutes. Add beans, cover again and cook until rice is just cooked through (6-8 minutes). Stand for 5 minutes, season to taste, scatter with extra oregano and serve hot.
Note Calasparra is a short-grain Spanish rice
available from select delicatessens.