4 tbsp olive oil
1.2 Kg whole chicken, cut into chunks through the bone
2 chicken breasts (cooked),skin removed and roughly chopped (for garnish)
50g chorizo, roughly chopped
1 rosemary sprig
2 onions, roughly chopped
3 garlic cloves, roughly chopped
3 tomatoes, roughly chopped
10g smoked paprika
1.5 liter's chicken stock
250g bomba rice
100g runner beans, sliced
100g tinned butter beans
200g broad beans,
100g tinned small white beans
1 tbsp roughly chopped parsley
salt and freshly ground black pepper
Heat the oil in a casserole or paella pan. Season the chicken and sauté in the pan until golden and cooked through
Add the chorizo, rosemary, onion, garlic, tomato, smoked paprika and saffron to the pan. Cook for 2–3 minutes until golden and soft.
Warm the chicken stock in a large saucepan
Add the the beans. Pour in the stock, bring to a gentle simmer and leave undisturbed for 25 minutes until all the stock has been absorbed.
Sprinkle with the chopped parsley cooked chicken breast and serve immediately.