A Book of Mediterranean Food

chicken and simmer gently for 10
minutes. Add the rice, the prawns
(Spanish cooks don’t shell them;
this is a matter of taste. I prefer
them shelled), and the beans
topped and tailed and broken into
inch lengths. Cook steadily for 15
minutes; sprinkle in half a
teaspoon of powdered saffron and
a little salt. In another 5 to 7
minutes the rice should be cooked,
but timing depends upon the
quality of the rice, and the size and
thickness of the pan and so on. If
the water has evaporated before
the rice is cooked, add a little
more. If on the other hand there is