for 4 people

Rice

1 tbsp	olive oil
250 g	round grain rice (e.g. Bomba)
7 dl	chicken bouillon, hot
½ sachet	saffron
1 tbsp	mild paprika
a little	pepper

Beans

300 g	green beans
	salted water, boiling

Salad

2 tbsp	olive oil
4 tbsp	red wine vinegar
½ tsp	salt
200 g	chorizo, lengthwise halved, in approx. 5 mm thick slices
1 tin	white beans (e.g. cannellini approx. 400 g), rinsed and drained
1 bunch	flat-leaf parsley, coarsely chopped

How it's done

Rice

Heat the oil in a paella pan or a wide non-stick frying pan. Add the rice and sauté until translucent, stirring constantly. Add the stock and all the other ingredients up to and including the pepper, bring to the boil. Reduce the heat, cover and simmer over a low heat for approx. 20 mins., stirring occasionally. Spread the rice on a baking tray, leave to cool.

Beans

Cook the beans in boiling salted water for approx. 4 mins. until just soft. Drain the beans, rinse under cold water.

Salad

Whisk the oil, vinegar and salt in a wide bowl. Add the chorizo, green beans and rice along with all the other ingredients, mix, plate up.

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