Chicken and shrimp paella

Serves 8

Ingredients:

8 skinless chicken thighs

6 cups hot vegetable stock

2 tbsp olive oil

4 red peppers, seeded and cut into strips

1lb 9oz (700g) uncooked shelled shrimp

sea salt and freshly ground black pepper

1¾lb (800g) can diced tomatoes

1lb (450g) paella rice or basmati rice

14oz (400g) green beans, trimmed

a few strands of saffron

pinch of cayenne pepper

pinch of paprika

handful of flat-leaf parsley, chopped

Method:

1 Put the chicken thighs in a large saucepan, add 2 cups of the stock, cover, and cook over medium-low heat for 15–20 minutes, or until the chicken is nearly cooked. Remove the chicken with a slotted spoon and reserve the stock.

2 Meanwhile, heat the oil in a paella pan or large flat frying pan, add the peppers, and cook for 2 minutes. Add the shrimp, season with sea salt and freshly ground black pepper, then cook over medium heat, stirring occasionally, for 2 more minutes, or until the shrimp are cooked and pink. Remove the shrimp and peppers with

a slotted spoon and set aside.

3 Add the tomatoes, then the rice and the reserved cooking stock and stir. Season again, then add another 2 cups of the stock and the chicken. Simmer gently for 20–30 minutes, or until the rice is cooked, adding he remaining stock as needed. Add the beans for the last 10 minutes of cooking along with the saffron, cayenne, and paprika. Return the peppers and shrimp to the pan, heat through, then sprinkle with parsley and serve.

Cheat:

You can buy ready-mixed paella spices. Add with the rice in place of the saffron, cayenne, and paprika.

Chicken and shrimp paella