Paella recipe | Gourmet Traveller

Ingredients

• 2 litres (8 cups) chicken stock
• 2 tsp saffron threads, toasted
• 2 tbsp olive oil
• 1.4 kg corn-fed chicken or farmed white rabbit, cut into 8 pieces
• 2 chorizo, cut into 2cm pieces
• 2 onions, finely chopped
• 4 cloves garlic, thinly sliced
• 1 red capsicum, thinly sliced
• 6 vine-ripened tomatoes, peeled, seeded and finely chopped
• 400 gm Calasparra rice (see note) (2 cups)
• 2 tsp Spanish smoked sweet paprika
• 1 tbsp rosemary leaves, coarsely chopped
• 300 gm podded green peas
• 300 gm baby green beans, trimmed