Serves a hungry 2
Pinch of saffron
2 to 3 tablespoons olive oil
2 large garlic cloves, peeled and halved
6 chicken wings, halved, tips discarded, lightly seasoned with sea salt
½ green pepper, deseeded and sliced
½ red pepper, deseeded and sliced
4 runner beans, trimmed and cut into bite sized pieces
1 rounded tsp smoked paprika
2 tsp tomato puree
200g paella rice (or bomba rice or similar)
650ml chicken stock, plus extra if needed
A small 200g tin of broad beans or butter beans, drained
Heat a paella pan or wide based pan to a medium-high heat.
Prepare the saffron. Wrap it in a small foil envelope and place it in the hot pan for 10 seconds on each side. Remove and set aside.
Add the oil to the pan and when hot add the garlic. Add the chicken and fry it, turning the pieces regularly until well browned and nearly cooked through, approx. 10 to 15 minutes. Remove and discard the garlic. Transfer the chicken to a plate.
Remove any excess oil from the pan. Add the peppers and green beans to the pan and stir fry until well coloured.
Sprinkle over the paprika, then stir in the tomato puree. Gently stir in the rice and toast for a few minutes. Crumble the saffron into the stock and pour it over the rice, season with sea salt, stir very gently to mix. Don’t stir too much.
Once simmering, return the chicken to the pan and add the broad beans. Stir in gently. Simmer on a fairly high heat without stirring, then lower the heat a simmer gently for another 5 to 10 minutes, again without stirring. If it starts to dry out too much, add a splash of boiling water but not too much as the finished dish mustn’t be soggy and the edges and bottom layer of rice should be crispy.
As soon as the rice is cooked take the pan off the heat and cover with foil to allow it to rest for 3 to 4 minutes before serving.