Preparation

For the hazelnut romesco:

• Roast half an onion, two cloves of garlic and the tomato in a hot oven with a splash of oil until the vegetables are cooked, and the skins are blackened. Put the toasted hazelnuts, salt, sherry vinegar, roasted vegetables (peeled) and a good splash of olive oil into blender, and blend until you have a very smooth romesco sauce.

For the rice:

• Heat a little oil in a frying pan, season the chicken with salt and pepper, and fry it until golden. Add the chopped onion and garlic, and brown.
• Cover all the ingredients in the pan with water, cover and cook on a low heat for 45 minutes, until the chicken is tender, and the water has evaporated.
• Add the rice to the pan, and stir briefly, keeping the heat low. Add the diced butternut squash together with a seasonal green vegetable - artichokes for example. Add the stock and check the seasoning, adding more salt if necessary. Finish off by cooking in the oven for 12 minutes at 220º C.
• Remove from the oven, taste to make sure that it’s done, and decorate with a few dollops of hazelnut romesco.

To make a ‘dry’ rice dish, use four parts stock to one part rice.