Arroz con pitu de caleya

Step 1: Season 4 lb free-range chicken with 1 ½ tsp salt. Heat 5 tbsp olive oil in a large, heavy casserole over a medium heat and brown the pieces in batches, skin-side down first, until deep golden all over, about 12 minutes. Set aside.

Step 2: In the same fat, cook 2 onions and 1 green pepper over a low heat for 12 minutes, until soft and sweet, then add 4 cloves garlic for 1 minute.

Step 3: Stir in 2 ripe tomatoes and 1 tsp sweet paprika and cook for 5 minutes, until the tomato darkens and the oil separates.

Step 4: Return the chicken, pour in ¾ cup dry white wine and let it bubble for 2 minutes. Add 2 bay leaves and half of 3 ¼ cups chicken stock, cover and simmer gently for 45–60 minutes, until the meat is very tender and pulls from the bone; a farmyard bird can take longer. The thickest piece should read at least 165°F.

Step 5: Pour in the rest of 3 ¼ cups chicken stock and bring to the boil. Stir in 12 ½ oz round paella-type rice and 1 pinch saffron threads, taste for salt, and cook at a lively simmer for 17–18 minutes, stirring once or twice, until the rice is just tender with a little bite.

Step 6: The dish should stay soupy, like a loose risotto: add a ladle of hot water if it tightens. A common mistake is letting it sit too long before serving; the rice keeps drinking the broth. Rest 2 minutes, scatter with parsley if using, and serve.