Alan’s fa­mous bet­ter-thanhag­gis paella:

Serves 6-8

Fairlady - - GREEN FINGERS -


• 8 cups chicken stock • a few sprigs of rose­mary • a few sprigs of thyme • 4 links of chorizo, chopped • about 1kg chicken pieces • 1 large onion, diced • 3 gar­lic cloves, minced • 1 large bell pep­per, diced • 4 plum toma­toes, diced • 10 – 15 flat green beans • ½ tin tomato paste • 15 large shrimp • ½ tsp pa­prika • ½ cup flatleaf pars­ley • 2-3 tbsp fresh thyme • 3 cups ar­bo­rio rice • 1 pinch saf­fron • 3 lemons, quar­tered

1. Heat the stock with the rose­mary and thyme. Keep hot, but not boil­ing.

2. Coat the paella pan with veg­etable oil and fry the chorizo on high heat – just to brown, not to cook com­petely (1-2 min).

3. Brown the chicken for 2-3 min­utes; set aside (it won’t be fully cooked).

4. Brown the onion, gar­lic and pep­per un­til soft­ened and the onion is translu­cent. Add the toma­toes and green beans just be­fore the end.

5. Push the veg to one side and add the tomato paste on the side. Caramelise 1-2 min­utes un­til it be­gins to loosen.

6. Mix all the veg­eta­bles and meat with the paste, adding pa­prika, pars­ley and thyme.

7. Add the rice, mix­ing and stir­ring un­til it browns. Stir in the saf­fron.

8. When the rice is slightly translu­cent, add enough chicken stock to cover the whole mix­ture.

9. When it boils (al­most im­me­di­ately), re­duce the heat to medium, but keep at a steady boil.

10. Stir a few times in the first 5-10 min­utes, adding stock as nec­es­sary to keep the rice fully covered.

THEN JUST LET IT SIT for an­other 10-20 min­utes, adding stock ev­ery so of­ten to keep the rice sub­merged. When you have about 8 min­utes left, put the shrimps on top and stop stir­ring! You can turn the shrimps once to make sure they’re cooked on both sides, but that’s it. When the rice on top is

al dente, re­move the paella from the stove, cover and let it sit for 15-20 min­utes. Serve with lemon wedges. *Adapted from

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