Name: Easy paella
Total time: 50 min
Yield: Serves 6
Ingredients: 6 skinless chicken thigh fillets cut into large chunks; olive oil; 250g cooking chorizo sliced; 75g cubetti di pancetta; 1 large onion halved and sliced; 2 cloves garlic sliced; 2 red pepper cut into pieces; 150g green beans cut into pieces; 2 tsp smoked paprika; 500g paella rice; 1.25 litres chicken stock; a pinch saffron; 300g raw shell-on prawns; 1kg mussels cleaned (discard any that don’t close when tapped); chopped to serve flat-leaf parsley; lemon wedges to serve

6 skinless chicken thigh fillets
cut into large chunks
olive oil
250g cooking chorizo
sliced
75g cubetti di pancetta
1 large onion
halved and sliced
2 cloves garlic
sliced
2 red pepper
cut into pieces
150g green beans
cut into pieces
2 tsp smoked paprika
500g paella rice
1.25 litres chicken stock
a pinch saffron
300g raw shell-on prawns
1kg mussels
cleaned (discard any that don’t close when tapped)
chopped to serve flat-leaf parsley
lemon wedges
to serve

Method

step 1
Cook the chicken in a little oil a large, wide frying pan or paella pan until browned all over. Scoop out and add the chorizo and pancetta and cook until crisp at the edges. Add the onion, garlic and pepper and cook until softened, then add back the chicken with the green beans. Stir in the paprika and cook for a minute then add the rice and stir to coat. Pour in the chicken stock, put on a tight lid or cover with foil and cook for 15-20 minutes until rice is just tender.
step 2
Sit the prawns and mussels on top and keep cooking for a few more minutes with the lid on until the mussels are open and prawns are cooked through. Stir in the parsley and serve with lemon wedges.