We just can’t resist runner beans when we see them and were so glad to find this recipe which puts them to good use. Healthy enough for a weeknight too.
Wine Suggestion: for a dish with both chicken and shellfish we prefer textural white wines. With an extra umami-savoury element we find that Grüner Veltliner also complements the paprika and saffron here. Tonight a wine from a friend in the business, the Schloss Gobelsburg Langenlois Kamptal GV. Quite a ripe style but with backbone and finesse too.
Paella with runner beans, chicken & prawns – serves 4 (we halved successfully)
- 2 tbsp olive oil
- 2 onions, chopped
- 4 garlic cloves, sliced
- 8 skinless chicken thighs
- 225g paella rice
- 1 tbsp sweet paprika
- 100ml dry white wine
- 850ml hot chicken stock, with 2 large pinches of saffron added
- 350g runner beans, peel down the sides with a vegetable peeler to remove any strings, then thickly slice into chunks
- 1 large red pepper, chopped
- 200g raw large king prawns
Heat the oil in a large frying pan, add the onions and garlic, and fry for 5 minutes. Push the onions to one side, then add the chicken thighs and cook for 10 minutes or until browned.
Stir in the rice and paprika, then pour in the wine and let is sizzle for a minute or two. Add the saffron stock, then stir in the beans and pepper, and cook for about 15 minutes or until the rice is tender and most of the stock absorbed. You can add a bit more stock if needed.
Add the prawns for the last few minutes, they will turn pink when cooked. Season generously and allow to stand for a few minutes before serving.
(Original recipe from BBC Good Food)
We loved these slow-cooked runner beans by Anna Jones in the Guardian. A delicious late summer side or lunch dish. Anna serves with feta, crusty bread and salad. We served as a side with roast chicken which was also great.
Jono & Jules do food & wine 