Spicy Meat Paella

Method

• Step 1
  Score a cross in the base of each tomato then cover with boiling water in a heatproof bowl.
• Step 2
  Leave for 30 seconds then transfer to a bowl of cold water.
• Step 3
  Peel the skin away and finely chop the flesh.
• Step 4
  Grind or chop the saffron threads and place in a small bowl with a tablespoon of hot water.
• Step 5
  Rub half the salt and pepper over the lamb cutlets.
• Step 6
  Heat the oil in a large deep frying pan and brown both sides of the cutlets over medium heat.
• Step 7
  Remove the cutlets and set aside.
• Step 8
  Add the pork to the pan and brown.
• Step 9
  Remove the pork and set aside.
• Step 10
  Add the capsicum and beans to the pan and cook, stirring for 2-3 minutes.
• Step 11
  Increase the heat to high and add the chorizo, paprika and chilli flakes.
• Step 12
  Cook, stirring for 20 seconds or until aromatic.
• Step 13
  Add the rice and stir to coat in the oil and spices.
• Step 14
  Add the tomato and stir for one minute or until bubbling.
• Step 15
  Return the pork to the pan with the juices and stir.
• Step 16
  Pour in the saffron and liquid, the chicken stock and the remaining salt and pepper.
• Step 17
  Arrange the lamb cutlets on top of the rice mixture and sprinkle with the rosemary.
• Step 18
  Bring to the boil then reduce the heat and simmer gently.
• Step 19
  Cook, covered for 20 minutes without stirring, ensuring that a gentle simmer is maintained.
• Step 20
  Allow to rest for 5 minutes before serving.