3 tablespoons |
olive oil |
2 |
chicken legs, chopped into small pieces through the bone, (about 12 pieces in total) – or use duck if you’d rather |
2 |
good-sized pork ribs, chopped into small pieces across the bone, (ask your butcher to do this for you) |
1 |
onion, finely diced |
3 |
garlic cloves, finely sliced |
a generous pinch |
sweet paprika |
3 |
whole tinned tomatoes, drained of juiced and roughly chopped, (approx. 1/2 a tin) |
|
a few strands of saffron, soaked in a little warm water for about 10 minutes |
800ml |
chicken stock or water, hot but doesn’t need to be boiling |
400g |
paella rice |
125g |
peas, fresh cooked or frozen |
1 x 400g |
tin of butter beans, rinsed and drained |
|
lemon wedges, to serve |