Spanish paella

Cooking Instructions

1. Boil a kettle. Dissolve the stock cube in a jug with 800ml boiling water. Peel and finely dice the onions. Finely chop or crush the garlic. Thinly slice the pepper. Finely dice the tomatoes. Trim the green beans and chop In half.
2. On a separate board, halve the chicken thighs. Season with paprika, sea salt and black pepper. Heat a large frying pan with 1 tbsp oil on a high heat. Add the chicken and cook for 2 mins on each side, until golden, then remove and set aside.
3. Using the same pan, turn the heat to medium and add 1 tbsp oil. Add the pepper and cook for 2 mins (set aside half for garnish). Add the onion and garlic and cook for a further 2- 3 mins, then add the turmeric and tomatoes and cook for 2 mins, until the tomatoes begin to release a sauce. Add the rice and half the stock, then return the chicken to the pan. Stir well and simmer for 25-30 mins adding the rest of the stock once has been almost absorbed. Cook until the rice and chicken are cooked. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Season to taste.
4. When the paella is nearly done, stir through the beans for the last 4 mins and peas for the last 2 mins of cooking time. Add a splash of water if it seems dry. Serve the paella topped with the remaining pepper.