150g green beans – either stringless runner beans or French beans
300g paella rice
700ml chicken stock
450g mussels, cleaned
salt & pepper to taste
handful of fresh parsley, roughly chopped
Place the pan on a medium heat with a good slug of olive oil and add 225g of chopped chorizo and stir fry for 2-3 minutes then remove with a slotted spoon.
Next, season 5 chicken thighs and cook in the lovely rusty coloured oil for around 3-5 minutes.
Whilst the chicken is cooking, grate 250g of tomatoes and 6 cloves of garlic, you can pop them into a food processor if you want.
After the chicken has had around 3-5 minutes, add 100ml of sherry and leave to bubble for 1 minute before adding in the tomatoes and garlic and a heaped teaspoon of your chosen paprika.
Leave to simmer for 10-15 minutes, or until the sauce has thickened slightly.
After this time you can add the chorizo back to the pan as well as 1 large red pepper, 150g of green beans, 300g of rice, 700ml of chicken stock and 1 tsp of saffron.
Give everything a good stir then leave to simmer over a low to medium heat for around 20 minutes, or until the rice is nearly cooked.
Next add 450g of mussels, pop them in evenly over the pan then cover with a scrunched piece of greaseproof paper. Wet the paper then place it over the dish followed by a sheet of foil so that the mussels can cook and steam.This will take around 5-7 minutes.
The mussels are cooked when they're open, if any of them haven't opened, remove them from the dish and discard.
To serve, place the pan in the middle of the table, stuff in some lemon wedges in any space that's left and scatter over a good amount of parsley.