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Trevor's Kitchen - The    Art and Soul of Cooking

PAELLA 

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

pinch saffron

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

Method

  • 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.

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