Paella on the barbecue

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Serves 6

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins








Ingredients

1 onion, chopped in small dice3 garlic cloves, finely chopped450g/1lb boneless, skinless chicken breasts or thighs, cut in cubes450g/1lb ripe tomatoes, chopped1 red pepper, de-seeded and chopped200g/8oz green beans, trimmed and cut in halflarge handful parsley, chopped roughlygood pinch saffron threads2L/3½pt vegetable or chicken stock4 tbsp olive oil100g/3½oz chorizo sausage, sliced thinly2tsp paprika450g/1lb short grain rice, such as calasparra or arborio300g/12oz large raw prawns in shellsfat lemon wedges, to serve

Method

1. Put the saffron in a saucepan with the stock and bring to a simmer.2. Set the paella pan on the barbecue grid and heat half the oil.3. Add the chorizo and fry quickly, turning the pieces until they are crisp and slightly browned. Remove from the pan and set aside.4. Add the remaining oil to the pan, then add the chicken and fry quickly, stirring, until lightly coloured. Stir in the onion and garlic and fry, stirring for 3-4 minutes.5. Stir in the tomatoes and pepper. Season, then add the beans and paprika and stir well. Sprinkle in the rice, stirring until the grains begin to soak up the oil.6. Add two ladlefuls of hot stock. When it starts to bubble and soak into the rice, add more, stirring well. Continue adding stock and stirring for about 15 minutes, until the rice is just tender. Return the chorizo to the pan and add the prawns.7. Cook for 2-3 minutes, until the prawns turn pink. Season to taste. Remove the paella from the heat and cover the pan with foil. Leave for 5 minutes to cool slightly, then stir in the parsley. Serve each portion with fat wedges of lemon.