Categories: June

Ingredients

• 2 tbsp olive oil
• 6 boneless chicken thighs, halved
• 100g chorizo, diced
• 2 medium onions, chopped
• 3 garlic cloves, chopped
• 1 green pepper, sliced
• 200g paella rice
• pinch of saffron (optional)
• 100ml white wine
• 500ml hot stock or water
• 400g broad beans, blanched and peeled, if prefered

Directions

1. Heat the oil in a wide-bottomed pan and brown the chicken pieces all over. Remove and set aside.

2. Add the chorizo and fry for about 1 minute. Stir in the onions, garlic, pepper and seasoning. Cover, lower the heat and ‘sweat’ for about 10-15 minutes, stirring occasionally.

3. Return the chicken to the pan. Add the rice, saffron (if using) and wine. Stir and turn up the heat. Let the wine bubble fiercely for 2-3 minutes, add the stock and reduce the heat. Cover and cook for 15 minutes, then add the beans and cook for 5 minutes – the rice should be tender but with bite. Stir once and rest for 5 minutes.

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