A fresh twist on a Spanish classic.
3 cups (750ml) chicken stock
Pinch of saffron (optional)
2 Tbsp (40ml) olive oil
1 chorizo, sliced
3 chicken thigh fillets, quartered
1 small onion, chopped
½ red capsicum, chopped
2 garlic cloves, minced
100g baby tomatoes, halved
2 tsp smoked paprika
1 cup (200g) short grain rice like bomba, calasparra or Arborio
100g green beans, trimmed
Handful chopped parsley and lemon wedges to serve
Heat the stock and saffron in a small saucepan over low heat, keep warm (but not boiling) until needed.
Heat the oil in a paella pan or frypan over medium high heat. Cook the chorizo and chicken for a few minutes until golden but not cooked through.
Add the onion, capsicum, garlic, tomatoes and paprika, stir for a few minutes until the onion is translucent.
Add the rice, cook for a couple of minutes stirring in the pan juices. Add the stock, stir occasionally for 10 minutes.
Reduce heat to medium low, add the beans and cook for a further 10 to 15 minutes until the rice is just al dente. Do not stir or the soccarat crust will be broken, if you think it’s burning just reduce the heat.
Remove from the heat and cover for 10 minutes. Season with salt and pepper, serve with parsley and lemon wedges.
This is an edited recipe extract from Leah Itsines' e-book Feel Good Food.