1/4 cup olive oil
1 large red capsicum, cut into 5mm strips
600g chicken thighs, cut into 3cm cubes
200g chorizo, cut into 2cm slices
200g mushrooms, thinly sliced
3 garlic cloves, crushed
1 Tbs lemon zest, grated
800g tin crushed tomatoes
200g green beans, cut into 3cm lengths
1 Tbs rosemary, chopped
2 Tbs parsley, chopped
1/4 tsp saffron threads soaked in 1/4 cup hot water
2 cups paella rice (short grain- Calasparra, Bomba or Velencia- Aborio as second choice)
3 cups hot chicken stock
6 lemon wedges, to serve
Heat olive oil in a large, deep heavy-based frying pan over medium heat. Add capsicum and cook, stirring, for about 5mins, remove from pan. Toss in the chicken and cook for 10mins, or until browned and remove. Cook chorizo in pan for 5mins, remove. Add the mushrooms, garlic and lemon zest to the pan, cook for about 5mins. Stir in tomato and capsicum, and cook for 5mins. Add the beans, rosemary, parsley, saffron mixture, rice, chicken and chorizo. Stir briefly and add the stock. Reduce the heat and simmer for 30mins. Season with salt and pepper, serve with lemon.
Essential Rice Cookbook, pg. 49
