Ingredients

• 2 cups of risotto rice (arborio, bomba)
• 3 cups of chicken stock
• 1 chicken breast, 200g
• 2 chorizo sausages (aged, if possible)
  
• 1 fresh red capsicum (or a jar of fire charred capsicum)
• 1 brown onion
• 2 tsp smoked sweet paprika
• 1/2 cup long beans
  
• 1/2 cup peas
• 1 lemon
• parsley
  
• salt + pepper
  
• a sprig of rosemary
• cooking oil
  
• a big old paella pan
  

Method

Prep

1. Chop onion, fine
2. Chop capsicum, coarse
3. Cut chorizo into 1/2 centimeter chunks
4. Cut chicken in thin strips
5. Lightly cook peas and beans in the microwave, 2 minutes on medium (or a steamer if you're snobby)

Cook

1. Heat oil in the paella pan, medium-high heat
2. Add chicken - season with salt, pepper, paprika (just a sprinkle)
3. Cook until brown + set aside
4. Add chorizo and cook until brown, flip them and whatever
5. Add onion + capsicum, maybe some more oil
6. Cook until soft - do not burn
7. Add rice and coat it in the oil, 1-2 minutes
8. (optional) Arrange into a cross (X) shape
9. Add stock (theoretically the stock should fill to the height of the cross, that's how you know you've got enough - apparently)
10. Add paprika + rosemary, carefully mix - from this point on do not scrape the pan
11. Adjust the heat for simmering, for 5-10 minutes - until the rice absorbs a little a rises to the top
12. Now re-add the chicken, carefully mush it into the mix - without scraping the pan
13. Sprinkle the peas and beans over the top
14. Cook for another 10-15 minutes on low heat
15. Taste the the rice, it should be soft - if not, add a splash of water
16. Listen for a 'crispy' sound as the stock is absorbed into the rice, you can carefully pull away at one of the edges to check if a brown brown crispy base is forming
17. Remove the rosemary
18. Serve with lemon + parsley