Categories: September

Ingredients

• 4 tbsp olive oil
• 3 chicken breasts with skin, each cut into 4 pieces
• 2 skinless duck breasts, each cut into 5 pieces
• 1 red pepper, deseeded and thickly sliced
• 2 small hot (picante) chorizos, skinned and cut into 1.5cm slices
• 2 tomatoes, skinned, deseeded and chopped
• 1 tsp sweet paprika
• large pinch of saffron threads
• 2 sprigs fresh rosemary
• 1.1 litres chicken stock or water
• 150g fine green beans
• 150g fresh or frozen (and thawed) broad beans
• 100g cooked butter beans or haricot beans
• 150g fresh or frozen (and thawed) peas
• 300g bomba or other short grain paella rice (do not wash)
• lemon wedges, to serve, optional

Directions

1. Heat the oil in a paella or 2 large frying pans. Add the chicken and duck and fry for 3 minutes until golden. Add the red pepper and chorizo and cook for 2 minutes. Add the tomatoes, paprika, saffron, rosemary and some sea salt, then pour in all the stock. Bring to the boil, then reduce the heat and simmer for 15 minutes.

2. Add the green, broad and white beans and the peas. Pour in the rice and mix into the stock – do not stir again. Cook over a low heat for 15 minutes.

3. Increase the heat to high and cook for 2-4 minutes, until the liquid has been absorbed. Remove from the heat and leave for 5-10 minutes before serving warm, not hot, with lemon wedges.

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