Chicken and Chorizo Paella

 

1/4 cup olive oil
600g chicken thighs, cut into 3cm cubes
200g chorizo, cut into 2cm slices
1 large red capsicum, cut into 5mm strips
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 chicken and chorizo and cook for 5mins. 
Add capsicum, mushrooms, garlic and lemon zest to the pan, cook for 5mins. 
Stir in tomato, and cook for 5mins. 
Add the beans, rosemary, parsley, saffron mixture and rice. 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