Paella

Pizarro’s ITV recipe combines chicken and seafood in one rice pan. This account selects runner beans and Carabineros prawns from the listed choices; Spain’s tourism recipe separately describes mixed paella as a variation.

Salted chicken is browned in extra-virgin olive oil before chopped squid is added. Garlic, tomatoes and mild smoked paprika follow, then broad beans, peas and runner beans.

Chicken stock simmers with the mixture. Saffron and its soaking water are added before Calasparra rice is scattered across the pan and stirred to distribute it.

Prawns join the partly cooked rice. The recipe allows extra stock if the pan becomes dry, then cooks over lower heat until the rice still has a little bite.

The pan rests off the heat under paper or a tea towel before chopped parsley is scattered over it. A seafood salad is mentioned alongside the dish, with its preparation unreported.