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Season the chicken with salt.
Cook the chicken in olive oil, skin-side down, until golden brown.
Remove the chicken and add the shallots, garlic, runner beans, and paprika to the pan. Cook for a minute.
Add the chicken stock and saffron, then return the chicken to the pan.
Don't stir the rice, just let it cook until the stock is reduced and the rice is cooked.
Add the grated tomato towards the end.
Finish with fresh rosemary.
Make a garlic mayonnaise by mixing mayo, garlic, lemon zest and juice.