Paella Andaluz

Ingredients for 4 servings:

• 1.2 kg chicken
• 200 g garlic sausage, Spanish (chorizo)
• 3 small onions
• 3 garlic cloves
• 2 bell peppers, red and green
• 150 g beans, green
• 1 bag of saffron threads
• 5 tbsp olive oil
• salt and pepper
• 250 g rice (short grain rice)
• ¾ liter chicken broth, clear
• 125 ml dry white wine
• 2 tbsp olives, black
• 6 shrimp(s), raw

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the chicken and pat dry, remove the meat from the bones, and cut into pieces. Slice the sausage. Peel and chop the onions and garlic. Trim, wash, and roughly chop the peppers and beans. Dissolve the saffron threads in 3 tablespoons of water. Heat oil in a large pan and fry the meat until golden brown on all sides, briefly searing the sausage. Season with salt and pepper and remove. Add the peppers, beans, onions, garlic, and rice to the pan and fry until translucent, stirring constantly. Return the meat and sausage to the pan. Stir in the stock, wine, and dissolved saffron. Cook the paella in a preheated oven (200°C, fan oven 175°C, gas mark 3) for 30-40 minutes, until the rice has absorbed all the liquid. Stir in the olives and shrimp about 10 minutes before the end of the cooking time. Season to taste before serving!