What you need:

8 chicken thighs, skinned
1.7 litres hot vegetable stock
2 tbsp olive oil
4 red peppers, deseeded and cut into strips
700g uncooked shelled prawns
2 cans chopped tomatoes
450g paella or basmati rice
400g green beans, trimmed
3 strands of saffron
1 pinch cayenne pepper
1 pinch paprika
1 handful fresh flat-leaf parsley, finely chopped
1 pinch salt
1 pinch freshly ground black pepper

 What you do:

Put the chicken thighs in a large pan, add 600ml (1 pint) of the stock, cover with a lid, and cook over a low-medium heat for 15–20 minutes, or until the chicken is nearly cooked. Remove with a slotted spoon and reserve the stock.

Meanwhile, heat the oil in a paella pan or large frying pan, add the peppers, and cook for 2 minutes. Add the prawns, season with salt and black pepper, then cook over a medium heat, stirring occasionally, for 10 minutes or until the prawns are cooked and pink. Remove the prawns and peppers with a slotted spoon and put to one side.

Add the tomatoes to the pan, then the rice, and the reserved cooking stock and stir. Season again, then add another 600ml (1 pint) of the stock, and the chicken. Simmer gently for 20–30 minutes, or until the rice is cooked, adding the remaining stock as you need it. Add the beans for the last 10 minutes of cooking along with the saffron, cayenne, and paprika. Return the peppers and prawns to the pan, heat through, then sprinkle over the parsley and serve.

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