Step 1

Place the stock and saffron in a saucepan. Cover with a tight-fitting lid. Bring to the boil over high heat. Reduce the heat to low and keep at a simmer.

Step 2

Meanwhile, heat 1 tbs oil in a 38cm paella pan over medium-high heat. Cook chicken for 3-4 minutes each side or until browned. Transfer to a plate.

Step 3

Heat remaining oil in the pan. Cook onion, capsicum and garlic, stirring, for 5 minutes, until soft. Add tomato, paprika and rosemary. Stir for 10 minutes, until thick.

Step 4

Add the rice to the pan and stir well to combine. Arrange the chicken, skin side up, over the rice mixture. Gently push the chicken down into the rice mixture.

Step 5

Reserve 125ml (1 ⁄2 cup) of stock. Add the remaining stock to pan. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 20 minutes, until rice is tender yet firm.

Step 6

Push the beans into the rice. Ladle over the reserved stock. Cook, without stirring, for 5 minutes. Remove from heat. Cover and set aside for 5 minutes to rest.