Paella

There is, of course no definitive recipe for a Paella. Across the whole of Spain, from the valleys of the Basque Provincias to the Andalucian coast, every person you speak to will argue over the "correct" recipe for this dish. As long as you have Calaspara rice, saffron, peppers, onion, garlic and a decent stock, the rest doesn't matter. I prefer the Valencian approach but you should you find your own recipe, if only so you can join in those arguments next time you go to Spain.

Ingredients
•4 chicken thighs, deboned
•2 tbsp olive oil
•1 shallot, chopped
•1 garlic clove, chopped
•½ tsp smoked paprika
•½ red pepper, chopped
•250g Calaspara rice
•A pinch of saffron strands
•500ml hot chicken stock
•150g green beans
•Pinch Chopped Rosemary
•A squeeze of tomato paste
•Salt and pepper

Preparation method

1.Heat the oil in a large frying pan and gently fry the chicken thighs until browned. Add the shallot, garlic, paprika and red pepper until softened.

2.Add the rice and stir until coated in oil. Add the tomato paste.

3.Add the saffron, green beans and stock (enough to cover the rice). Season generously and simmer for 10 minutes, add the butter beans, then simmer until most of the stock has been absorbed.