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Easy chorizo & butter bean paella
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Don’t stir the rice during cooking – this allows a crust or socarrat to develop on the base of the pan
50g Bertolli Original Spread
2 x 190g packs Cooks’ Ingredients Cooking Chorizo, diced
125g runner beans, trimmed and cut into 3cm lengths
1 tbsp finely chopped fresh rosemary
2 x 500ml packs Cooks’ Ingredients Chicken or Vegetable Stock
300g Bomba paella rice
2 pinches saffron
200g can butter beans, drained and rinsed
1. Warm a 30-40cm paella or frying pan over a high heat. Add the Bertolli and chorizo and cook for 5 minutes, turning occasionally, until browned. Add the runner beans and stir fry for a further 2 minutes.
2. Add the rosemary and passata and fry for 4-5 minutes, stirring only occasionally until the tomato starts to thicken and caramelise. Pour over the stock and stir to scrape up any pieces from the bottom of the pan.
3. Stir in the rice, saffron, butter beans and seasoning. Bring to the boil then simmer very gently for 20 minutes, without stirring, until the rice is tender – adding more water if needed. Remove from the heat and leave to rest for 5 minutes before serving.
This recipe was first published in September 2019.
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