250 g of rice
350 g chicken cut into pieces
6 lamb chops
50 g shelled peas
100 g zucchini cut in 4
100 g shelled beans
1 roasted red bell pepper, peeled, seeded and cut into strips
1 onion, finely chopped
2 cloves of garlic, minced
1 tbsp. tomato paste
10 cl of olive oil
2 pinches of saffron pistils
1 bunch of coriander
4 sprigs of fresh thyme
85 cl chicken or vegetable stock
salt and pepper
1* In a paella pan over low heat, heat the olive oil and brown the chicken pieces and lamb chops. Remove and set aside.
2* In the same oil, brown the minced garlic and onion.
3* Add rice, stirring until translucent.
4* Moisten with the broth and add the tomato paste. Add spices and herbs.
5* When boiling, lower heat and arrange chicken pieces, chops and vegetables over rice.
6* Cover with aluminum foil and simmer the paella over low heat until the chicken is cooked and the sauce is absorbed.
7* Let the paella rest for 5 minutes before serving.