Paella with Beans and Chorizo

For the paella with beans and chorizo, peel and finely chop the shallots. Clean the mushrooms – if necessary – dry and quarter them. Wash the runner beans, cut off the tips and pull off the threads. Cut diagonally into pieces. Peel and dice the potato. Cut bell bell pepper in half, remove seeds, stalk and white skin. Cut into short strips.

Heat olive oil in a large frying pan and sauté shallots and mushrooms. Add rice and diced potatoes and stir briefly until coated with oil. Add garlic whole, bay leaf and green beans and deglaze with red wine. Pour in soup and simmer until rice is cooked but still has bite.

Finally, add black beans, peppers and chorizo and season heartily with salt and freshly ground bell pepper.

Serve the paella with beans and chorizo in deep plates.

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