paella

1 onion 3garlic cloves
450g boneless skinless chicken
450g ripe tomatoes
1 red pepper 200g green beans
large handful parsley
good pinch saffron threads
2 littes vafetable or chicken stock
4 tsp olive oil
100g thinly sliced chorizo sausge
2 tsp paprika
450g short grain rice,such as calasparra or arborio
300g large raw prawns in shells
fat lemon wedges to serve

prepare ahead
before start need to everything chopped and prepared -then put the differernt
ingredients into small bowls, arrenge them around the pan ahd throw them into
the pan at the right time. chop pnion into small dice. finely chop the garlic
cut the chicken into cubes. chop the tomatoes. seed and chop the pepper
trim the beans and cut them in half. roughly chop the parsley,
put the saffron in a saucepan with the stock and bring to simmer

1 set the paella pan on the barbecue frid and heat the oil
2 add the chorizo and fry quick, turning the pieces until they
are crisp and slightly browned. remove from the pan and set
   on a plate
3 add the remaining oil to the pan, then add the chicken and
   fry quickly, stirring, until lightly coloured. stir in the onion
   and garlic and fry, stirring for 3-4 mints
4 stir the tomatos and peppper
   season, then add the beans and paprika and stir well
   sprinkle in the rice, stirring until the grains begin to soak
    up the oil.
5 add two ladlefuls of hot stock. when it starts to bubble and
   soak into the rice, add more, stirring well. continue adding
    stock and stirring for about 15 mints until the rice is just
    tender. return the chorizo to the pan and add the prawns.
6 cook for 2-3 mints, until the prawns turn pink. season to
   taste. remove the paella from the heat and cover the pan
    with foil. leave for 5 mints to cool slightly, then stir in the
    parsley. serve each portion with fat wedges of lemon.