Chicken and rice (Arroz con pollo)

1. Cut the chicken legs into 2-3 pieces and season; bring the chicken stock to the boil with the saffron.

2. Heat the olive oil in a wide, deep frying pan and brown the chicken pieces over medium heat for 10-12 minutes on all sides.

3. Add the finely chopped onion, the pepper cut into strips and the garlic and cook for 6-8 minutes, then add the grated tomato and paprika and cook until thick.

4. Stir in the rice for 1 minute, pour in the hot stock, season and cook over medium heat for 10 minutes.

5. Scatter over the peas and cook for 8 more minutes without stirring, until the rice is tender and has absorbed the liquid.

6. Cover with a tea towel, rest for 5 minutes and serve in the pan.

Tip: This is a Sunday staple for Spanish families – you can also use leftover roast chicken, just cook it for less time.