Chicken and Chorizo Paella

Ingredients:
1 small onion - finely chopped
2 tsp turmeric
2 tsp smoked paprika
8oz paella rice
1.5 pints hot vegetable stock (I used 2 vegetable oxo cubes) 
1 small cooking chorizo (about 10cm in length)
1 small/medium chicken breast or 1 large chicken thigh 
small bunch of french green beans 
6 small plum or cherry tomatoes
splash of oil 

Method: 
Place the oil and chopped onion into a large based pan.  On a low heat soften the onion - add a bit of water if needed so that the onion doesn't stick or brown
Stir in the turmeric, paprika and rice.  Add in all the stock, stir thoroughly and bring up to the boil
Turn down to a simmer and stir regularly
Remove any skin, bone and fat from the chicken.  Cut into small pieces and add to the pan 
Continue to simmer for about 15 minutes, stirring regularly
Slice the chorizo in half lengthways and then cut into half moon discs (2-3 mm in width), add to the pan and stir. 
Cut the beans into 1-2cm lengths.  Add to the pan, stir and continue to cook for about 5 minutes
(If the rice is getting a bit too dry, add in a small splash of hot water to that it doesn't stick to the bottom of the pan)
Cut the tomatoes in half and place on the top of the paella.  Leave for about 2 minutes to allow the tomatoes to warm through and then serve. 

Serves two

This is the first time I have used french beans in a paella, I usually use peas, but it did work quite well.  The beans were provided from my neighbour's allotment.