I love Christmas as much as the next person but it can all get a little too much can’t it? Besides, it’s been the hottest winter on record so all I’m thinking about is summer! I study Spanish (as well as French) at university, and am hoping to teach English in Valencia next academic year. Doing a little research on Valencia I discovered that this is where paella originates, so it seems only fair that I give this classic dish a go.
Ingredients to serve four:
- 1 onion (£0.15, Tesco)
- dried thyme (£0.70, Tesco)
- dried paprika (£0.85, Tesco)
- dried parsley (£0.80, Tesco)
- garlic (£0.30, Tesco)
- arborio paella rice (£1.29, Tesco)
- tin chopped tomatoes (£0.39, Tesco)
- lemon (£0.30, Tesco)
- chicken stock cubes (£0.65, Tesco)
- boneless chicken breast portions (£5.50, Tesco – only use 2 of these and freeze the rest)
- green beans (£1, Tesco)
- Heat up a large frying pan or saucepan with a little olive oil. Cut two chicken breasts into small pieces and fry for a few minutes on each side until lightly browned, then remove them from the pan.
- Chop up one onion and a clove of garlic and add to the pan. Fry for a few minutes until softened.
- Add 300g of the rice, along with a tablespoon each of thyme, paprika and parsley. Fry for a couple of minutes.
- Add the chopped tomatoes and two chicken stock cubes dissolved in 900ml boiling water. Stir and allow to reduce for roughly 15 minutes.
- When the rice is tender and there is some liquid left add the chicken and the green beans, chopped into small pieces. Cook for another 5 minutes, and until the liquid has all been absorbed.
- Serve with a lemon wedge and enjoy!
Total cooking time: roughly 30 minutes