Shrimp, Green Bean and Chorizo Paella

I think paella here refers more to the cooking method (and rice used) than it does to a traditional Spanish pairing of ingredients.

Green beans and chorizo do pair remarkably well though.

We start by rendering the chorizo in a dry pan until crisp and remove it.  The fragrant oil can be mixed with more olive oil to fry our soffrito of onion and pepper.

Cooking chorizo (uncooked) or cured are fine in my book although the uncooked is likely considered more traditional.

Ingredients (4):

120g chorizo (I like hot or piccante), sliced or crumbled

2 TBSP olive oil

2 large mild onions, diced medium

1 large green or red pepper, diced medium

250g Spanish Paella Rice

1 tsp hot smoked paprika

900ml hot chicken stock

Salt and pepper

Ingredients to stir in:

12 raw prawns

200g green beans, cooked for 3 minutes in salted water (until barely tender)

Method:

Crisp the chorizo and remove.

Add the olive oil and fry onion and pepper over a low heat for 20 minutes.  It should be soft and lightly tinged with colour.

Stir in the rice and cook for a minute.

(Smile, we're half way)

Add the paprika, salt and pepper and stir, then tip in the hot stock.

Don't stir again, simmer for 15 minutes (we're looking for a thin layer of liquid around the rice).

Stir in the chorizo, green beans and prawns, turn off the heat and cover for 3 or so minutes.

Serve smugly.

Alternatives:

Feel free to add saffron or white wine to the chicken stock.

Jarred, roasted peppers, drained and sliced can always garnish the paella.

Seafood allergy?  The dish holds up if you omit the shrimp.

For a classic paella:

paella mar y muntanya

More green beans and chorizo:

Green Bean and Chorizo Shakshuka