Add the olive oil to a pan. Fry the chicken cubes at medium heat. In the meantime, add the beans to the boiling chicken stock for 15-20 minutes. Once the chicken is cooked, put it aside and stir-fry the beans in the same pan.

After a couple of minutes, add back the chicken and add the tsp of smoked paprika or ñora. Mix everything together. Then, add the rice and mix it together and let it fry for a couple of minutes.

Add the stock and saffron threads. Shake the pan a bit for the rice to sit flat in the pan. Do not move the rice from now on. The cooking time should be around 20 minutes. First, using medium-high heat, let it boil until enough stock has been consumed and you see rice grains on the top. Lower to medium-low heat for the rest of the cooking time. Once all the stock is absorbed, increase the heat to high for 30 seconds to create "socarrat" (caramelised and crispy layer of rice at the bottom)