Chicken paella with squid and beans

Method

1. Heat a splash of the oil in the pan over a medium-high heat. Season the chicken, add to the pan and brown all over (this will take 15-20 minutes)
2. Once well browned, transfer the chicken to a plate and set aside. Add the remaining oil to the pan, turn down the heat to low-medium, then fry the onion and beans with a pinch of salt for 8 minutes until softened.
3. Add the squid, stirring to coat, then cook for a couple of minutes to colour. Stir in the toasted saffron and both types of pimentón cook for a minute until fragrant, then stir in the tomatoes and garlic. Pour in the chicken stock. Bring to the boil, then sprinkle over the rice in an even layer, using a wooden spoon to stir it into the liquid. Stir only once – you’re aiming to create a crust on the bottom of the pan.  Poke the chicken pieces into the rice with the herbs, bring back up to a fast simmer, then bubble over a medium heat, uncovered, for 10 minutes.
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4. Turn down the heat to low, simmer for another 5 minutes, then cover the pan with a double layer of foil, tucking in the edges to seal the steam inside. Cook for a further 5 minutes, then take the pan off the heat and set aside, still covered, for 5 minutes to let the rice steam.
5. Sprinkle over the chopped parsley, if you like, then serve the paella with lemon wedges for squeezing.