Homegrown Treasures Time To Harvest (Part 4) - Runner bean & prawn paella

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Runner bean & prawn paella

The prawns are not essential, but they do make it extra special for a Saturday night supper with friends.

·         Serves 4

·         Prep 10 mins

·         Cook 30 mins

Ingredient

·         2 tbsp olive oil

·         2 onions, chopped

·         4 garlic cloves, sliced

·         8 skinless chicken thighs

·         225g/8oz paella rice

·         1 tbsp sweet paprika

·         100ml/3½fl oz dry white wine

·         850ml/1½pts hot chicken stock, stirred with 2 large pinches of saffron threads

·         350g/12oz runner beans, peeled down their sides to remove any strings, then thickly sliced into chunks

·         1 large red pepper, deseeded and chopped

·         200g/7oz uncooked large king prawns (optional)

Description: Runner beans

Runner beans

Recipe

1.    Heat the oil in a paella pan or large frying pan, add the onions and garlic, and fry for 5 mins. Push the onions over to one side, add the chicken and cook for 10 mins, turning occasionally, until the chicken is nicely colored.

2.    Stir in the rice and paprika, then pour in the wine. Let it sizzle a bit, then stir in the saffron stock. Add the beans and pepper, and cook, stirring occasionally, for 15 mins until the rice is tender and has absorbed most of the stock. If it starts to look dry, add a splash more stock. Add the prawns for the final few mins, if using, until they turn from grey to pink. Season generously and allow to stand for 1-2 mins before serving.

Per serving 533 Kcals, Protein 49g, Carbs 53g, Fat 12g, Sat Fat 3g, Fiber 7g, Sugar 8g, Salt 0.9g

Description: Runner bean & prawn paella

Runner bean & prawn paella

 
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