510gr giant white beans (incl water weight; about two large cans)
300gr chicken (if you want to make it vegan, you can easily just leave the chicken out)
100gr sugar snaps
390gr tomato cubes
500gr paella rice
2 large rosemary twigs
pinch of chili
3 tbsp chicken spice mix
1 cube vegetable stock
salt and pepper to taste
(optional: 1 tsp saffran)
Put the pan on a medium-high heat and add the chicken to the pan with a generous amount of olive oil. Add the spice mix as well. Cut the sugar snaps in strips and add it to the pan with the beans as soon as the chicken is almost completely cooked. Add the tomato cubes and the cube of vegetable stock.
Bring this to a boil before adding the rosemary, chili, salt, and pepper. Add about 750mL of water and wait again until it’s boiling. Stir well before adding the dry (!) paella rice. Make sure it is distributed evenly. Then let it sit for 6 minutes over a medium heat. DO NOT STIR ANYMORE! Then bring the heat down to a low pit and let it simmer for another 14 minutes. After that, turn of the heat, and let it rest for 10 minutes with a lid or clean kitchen towel. Enjoy!
I prefer to serve this for dinner, or eat the leftovers for lunch!
Have you tried this recipe? Let me know by sharing a picture on instagram using the hashtag #getyourforkout <3