Easy Spanish Paella

A simple, colourful and delicious take on a Spanish classic.

Ingredients

1 Tbsp Olive Oil

300g Chicken Thigh

300g Paella Rice

2 Garlic Cloves

1 Large Onion

4 Large Tomatoes

600ml Chicken Stock

400g White Beans

200g Green Beans

1 Tsp Paprika

Salt and Pepper

Method

Add the oil to a large non-stick pan, ideally one with a lid, and heat over a medium flame.

Chop the chicken into small pieces and cook in the oil for 8-10 minutes until browned. Remove the chicken and put on a plate to one side while you cook the garlic, onion, pepper and tomatoes for 2-3 minutes, or until soft.

Return the chicken to the pan, along with the rice, white beans, green beans, paprika and chicken stock.

Give everything a good stir, season well with salt and pepper and turn the heat down to medium/low.

Simmer away for about 20 minutes until the liquid has been absorbed and the rice is no longer hard.  Keep checking every few minutes and add a little water if the rice starts to dry out.