A Simple Paella without Fish from Sud de France by Caroline Conran

Ingredients

• 4 meaty pork ribs (costellous) each cut in 3 pieces
• 4 tbsp olive oil
• 150 g hot chorizo, sliced
• 6 chicken thighs and drumsticks
• 1 red and 1 green pepper, roasted, skinned and sliced (p. 187)
• 4 large tomatoes, skinned, deseeded and chopped
• 2-3 cloves garlic, sliced
• 2 onions, chopped
• 100 g Spanish rice (bomba or Calasparra)
• ½ tsp thyme
• 250 ml chicken stock or water
• pinch saffron
• handful of green beans, cooked (optional)
• 12 black olives (optional)
• 1-2 tsp harissa or tomato purée
• salt, pepper