Chicken and chorizo paella

Preferably use chicken legs and chicken thighs (with bone).

You can use different ways to colour the paella slightly yellow. If you are using saffron, place a few threads in warm water to release its colour.

You can also use turmeric or yellow food colouring. The amount depends on the type you use.

Preparation – 10 minutes

Cut the flat beans into pieces. Remove the skin from the chorizo and cut it into pieces, not too thin but not too thick either. Rinse and finely chop the parsley. Cut the lemon into wedges.

Make sure all ingredients are ready so you can quickly grab everything while making the paella.

Finishing the chicken and chorizo paella – 50 minutes

Heat a good splash of olive oil in the paella pan. Fry the chicken pieces until nicely browned on all sides. Then slide the chicken to the edges of the pan and fry the chorizo in the middle for a few minutes.

Then fry the flat beans for a few more minutes. Turn the chicken around the edges regularly to prevent burning.

Add the passata and pour in the chicken stock. Let it cook on high heat for a few minutes so it reduces a bit. Make sure the stock doesn't reduce too much.

Add the rice, making sure it is completely submerged in the stock. Lower the heat and let the rice cook for about 20 minutes. Then add the yellow food colouring.

Make sure that all the stock has evaporated and that the bottom is crispy, this is also called a 'socarrat'. Make sure that the rice sticks to the pan, but not burn.

Divide the parsley over the paella and finish with lemon wedges. Serve immediately, enjoy!