OUTDOOR AND ACTIVE
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.