Chicken and Chorizo ​​Paella

Ingredients for 6 servings:

• 600 g chicken thighs, boned
• 200 g sausage (chorizo)
• 200 g mushrooms
• 700 g tomatoes
• 200 g beans, green
• 1 red bell pepper(s)
• 500 g rice (round grain)
• 800 ml chicken broth
• 1 lemon(s), untreated
• ¼ tsp saffron
• 1 tbsp rosemary, chopped
• 1 tbsp flat-leaf parsley, chopped
• 60 ml olive oil
• 3 cloves garlic
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cut the chicken (do not use chicken breast) into 3 cm cubes and the chorizo ​​into 2 cm thick slices. Cut the bell peppers into strips, the mushrooms into thin slices, and the green beans into 3 cm long pieces. Roughly chop the tomatoes. Heat the chicken stock. Dissolve the saffron in about 60 ml of hot water. Grate 1 tablespoon of lemon zest. Crush the garlic. Heat the olive oil in a paella pan or other very wide, large frying pan over medium heat. Add the bell peppers and cook until soft, then remove from the pan. Brown the chicken on all sides and remove. Then fry the chorizo ​​for about 5 minutes until golden brown all over and remove. Now add the garlic, lemon zest, and mushrooms to the pan and cook for about 5 minutes. Stir in the tomatoes and bell peppers and heat until the tomatoes are soft. Stir in the chicken, chorizo, beans, herbs, saffron, and rice. Pour in the hot chicken broth, stop stirring, and simmer gently over low heat for 30 minutes. Remove from heat and season generously with salt and pepper. Cover and let rest for 10 minutes. Serve with lemon wedges.