1 tablespoon of olive oil
675g of chicken - cubed
225g of Murgez sausage (available from Edwards of Conwy)
100g of pork - diced
1 onion - chopped into cubes
3 cloves of garlic - finely chopped
1 red pepper - chopped into cubes
350g of Paella rice
450ml of chicken stock
Good pinch of saffron - soaked in a tablespoon of water
4 fresh tomatoes - without the skin, chopped into cubes
50g of French beans
50g of fresh peas
Salt and pepper

METHOD

Heat the oil in a large frying pan and cook the chicken, pork and sausage. Take the meat out of the pan and put to one side.

In the same pan, fry the onions, garlic and red pepper for two minutes. Add the rice to the pan and cook for approximately two minutes before adding the stock and saffron. Simmer for 20 minutes.

When the rice begins to soften, put the meat and vegetables back in the pan and heat thoroughly for the last 5 minutes of cooking.

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