Chicken Paella | Recipe

Heat some olive oil in a large paella pan or a large flat pan. Fry the diced chicken until golden brown. Remove the meat from the pan and set aside.

Heat a little more olive oil in the same pan and fry the chopped onion until soft. Add the chopped garlic and fry briefly.

Add the green beans, white beans, red pepper and chopped tomatoes to the pan. Fry the vegetables for about 5 minutes until they are slightly soft. Add the rice & Rice Allrounder. Stir well to coat the rice with the seasonings.

Return the chicken to the pan. Add the sprig of rosemary. Pour the chicken stock into the pan and stir well. Make sure the rice is evenly distributed. Reduce the heat to medium and let the paella simmer gently. Stop stirring to allow a delicious crust (socarrat) to form on the bottom of the paella.

Cook the paella for 20–25 minutes until the rice is cooked and the liquid has been absorbed. Check the rice occasionally and add a little more stock if necessary.

Once the rice is cooked, remove the pan from the heat and cover with a clean tea towel. Leave the paella to rest for about 5 minutes.

Before serving, remove the sprig of rosemary and season the paella with salt and pepper as needed.