Arròs brut

Step 1: Heat the 5 tbsp olive oil in a large, heavy pot over a medium-high heat. Season the 1 ½ lb chicken thighs and drumsticks and 14 oz pork ribs with half the 1 tsp salt and brown them in batches for 8–10 minutes until deep golden all over.

Step 2: Add the 1 onion and cook for 8 minutes until soft, then the 4 cloves garlic for 1 minute. Stir in the 1 tsp sweet paprika, ½ tsp ground cinnamon, ¼ tsp ground cloves, ¼ tsp ground nutmeg and ½ tsp black pepper for 10 seconds only, then add the 2 ripe tomatoes and cook for 5 minutes until thick.

Step 3: Pour in the 8 ¼ cups water with the rest of the 1 tsp salt and the 1 pinch saffron threads. Bring to the boil, skim off any foam and simmer, partly covered, for 30 minutes until the meat is tender.

Step 4: Add the 9 oz wild or chestnut mushrooms, 3 artichoke hearts and 5 ½ oz green beans and simmer for 10 minutes.

Step 5: Stir in the 12 ½ oz short-grain rice (bomba or similar) and 3 ½ oz peas and simmer for 16–18 minutes, stirring now and then, until the rice is tender but still has a little bite and is swimming in plenty of broth. A common mistake is letting it cook dry like a paella; arròs brut should be soupy, so add a little boiling water if needed.

Step 6: Check the chicken is cooked through: a thermometer in the thickest piece should read 165°F and the pork ribs at least 160°F, with no pink juices. Rest for 3 minutes off the heat and serve in soup plates.