paella

I added mussels to this but it's easy to make and yum.

Ingredients

• 2 onions, chopped
• 2 garlic cloves, chopped
• 570ml chicken stock
• 225g tomatoes, skinned and chopped
• 350g long grain rice, dried
• A few strands of saffron or ½ tsp powdered saffron
• 110g raw tiger prawns
• 60g thin green beans, trimmed and halved
• 110g cooked chicken, skinned and diced
• 175g mussels
• 1 red pepper
• Sea salt and freshly ground black pepper
• 2 tbsp chopped parsley

Method

1. Put the onion, garlic and 275ml of the stock in a heavy, deep frying pan. Cover, bring to the boil and boil for 5 minutes. Simmer, uncovered, for 20-30 minutes, until the onions are tender and golden. Stir in the tomatoes and rice and cook gently for 2-3 minutes.
2. Bring the remaining stock to the boil and add to the pan with the saffron. Simmer gently for about 20 minutes, until the liquid is absorbed and the rice is fluffy and tender. Ten minutes before the end of cooking time, add the prawns, green beans and chicken.
3. Meanwhile, scrub the mussels under running water, discarding any that are cracked or open. Pop them into a pan with a little boiling water, cover with a lid and cook over a high heat, shaking occasionally, until the mussels open. Throw away any that fail to open.
4. Grill the red pepper under a preheated grill until charred, then remove the skin and seeds. Cut the flesh into thin strips. Season the paella with salt and pepper to taste and serve garnished with the mussels and red pepper strips, sprinkled with parsley.