Chicken and Broad Bean Paella

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring stock and saffron to boil, then keep warm but not boiling

Step 2

Heat half the olive oil in frying pan and add the chorizo and pancetta until crisp and lightly golden. Transfer to plate and set aside

Step 3

Cook chicken in pan until golden. Set aside.

Step 4

Add remaining oil to frying pan. Add garlic, onion and pepper. Cook until soft.

Step 5

Add the chili flakes and rice to the pan. Stir for 2 minutes until rice is glossy.

Step 6

Stir in paprika, then pour in wine and allow to bubble.

Step 7

Move contents of pan to stock-filled pot along with cooked meat. Cook for 5 minutes, stirring occasionally.

Step 8

Fold in broad beans and tomatoes and season with salt and pepper. Add prawns/clams. Cook gently for another 10-15 minutes or until rice is just tender.

Step 9

Remove from hob and leave to sit for 10 mins. Garnish with parsley and serve.