Pantry Paella

I have only recently discovered the delights on paella (yeah, I know, it took me awhile!) and I've been playing about with a few different variations. This is one I've dubbed "pantry paella". Mainly because I keep most of these ingredients in my pantry or fridge (or freezer - thank you frozen beans!) and it's dead easy to make.



Pantry Paella
Serves 4

3 tbsp olive oil
1 large onion (or 2 little ones), diced
3 garlic cloves, crushed
6 large chicken thighs, cut into large chunks
1 capsicum (red or green), diced
100g green beans
2 tomatoes, diced
Large pinch of saffron threads
1 tspn dried rosemary
1 tspn smoked paprika (use normal paprika if you can't get smoked)
1L chicken stock
1 cup long-grain white rice (or use paella rice if you have it)

Heat the olive oil in a large heavy-based saucepan over medium-low heat and gently cook the onion until it's transparent. Add the garlic and cook for a minute then add the chicken thighs and turn the heat up to medium. Let the chicken thighs brown all over.

Add the capsicum and green beans and cook for about 5 minutes - until the capscium has begun to soften a little. Add the tomatoes and cook for a few minutes until the juice has leaked out of the tomatoes and looks like it's beginning to thicken.

Stir in the saffron, rosemary, paprika and stock. Turn the heat down to medium-low and let the whole lot simmer for 20 minutes. Stir occassionally so nothing sticks on the bottom of the pan.

Tip in the rice, bring the mixture to a boil, stir well then lower the heat and simmer for 15-20 minutes, or until the rice has cooked. If it looks like it's drying out before the rice has cooked, then just add some more hot water. Season the paella well with salt and pepper, then serve. Don't forget to save the slightly burnt, crusty bit at the bottom of the pan for yourself (or share if you're a nicer person than me!)