Step 1

Heat a large pan over a medium heat and dry-fry the chorizo, sliced, until it is golden and the oil is released. Remove from the pan and set aside.

Step 2

Add the onion to the pan and cook for 5 minutes, then stir in the sweet smoked paprika and the hot paprika and cook for a further 2 minutes.

Step 3

Add the chicken and cook for 3-4 minutes, then remove from the pan and set aside.

Step 4

Heat a knob of butter in the pan and stir in the rice, then add 1 litre hot chicken stock, stir well and cook for 10 minutes.

Step 5

Return the chorizo, chicken and onion to the pan with the red pepper, green beans, and tomatoes. Season and cook for a further 5 minutes, until the rice is tender.

Step 6

Stir a handful finely chopped fresh flatleaf parsley into the paella and serve immediately.