Paella tunel recipe

Ingredients

• 5½ oz (150 g) dried butter beans, lima beans or garrafón beans
• 12–15 saffron threads
• 6 chicken thighs, bone-in, trimmed of excess skin, chopped in half across the bone
• 1 wild rabbit, portioned into small cuts; ask your butcher (optional, but worth it)
• 3 tsp coarse sea salt
• 9 oz (250 g) large flat green beans (ideally flat runner beans; if not, use mangetout)
• Several splashes olive oil
• 4 garlic cloves, lightly crushed
• 2 large onions, chopped
• 2 green peppers, quartered, deseeded and diced
• 2 small thyme sprigs, leaves only
• 1 fresh red finger chilli, deseeded and roughly diced
• 14 oz (400 g) tin chopped tomatoes, or in summer, use the ripest plum tomatoes and coarsely grate them
• 1 rosemary sprig, about 7.5 cm (3 in), leaves only
• 7 oz (200 g) paella rice
• 5½ oz (150 g) live mussels, scrubbed and de-bearded
• 5½ oz (150 g) live clams or cockles, scrubbed
• 12 raw large tiger prawns, shell on, deveined
• ½ lemon zest
• 3 lemons, halved, to garnish

• 2 tsp black peppercorns
• ½ tsp cumin seeds
• 1 tsp coriander seeds
• 1 star anise
• 2 tsp sweet Spanish pimentón paprika
• 1 tsp powdered turmeric
• 2 tsp dried chilli flakes

• 4 tbsp white wine vinegar
• 3½ fl oz (100 ml) Túnel de Mallorca (or a French pastis)

1. Soak the dried butter beans overnight in 500 ml (18 fl oz) cold water. The next day, drain and set aside. Soak the saffron threads in 4 tablespoons warm water.
2. To make the spice blend, finely grind the peppercorns, cumin and coriander seeds and star anise using a mortar and pestle, then add the paprika, turmeric and chilli flakes. Set aside.
3. Lay out the chicken and rabbit pieces, if using, and sprinkle with the salt, then massage it briefly into the meat. Put the green beans in a saucepan of boiling water and boil for 1 minute to blanch them, then refresh in a bowl of ice-cold water, drain, slice and set aside.
4. Put a 46 cm (18 in) diameter deep frying pan (better still, a paella pan) over a medium heat, add 2 large splashes of oil, then add the chicken thighs, scraping all the salt into the pan, and fry for 3–4 minutes until lightly browned, turning them over as they cook.
5. Add the garlic, onions, green peppers and thyme and toss or stir it all around. Add the rabbit pieces and another splash of olive oil and continue to fry for another 5 minutes.
6. When the meat is a nutty-brown colour, add the chilli, stir, then add the tomatoes, green beans and soaked butter beans. Turn down the heat a little and cook for another 8–10 minutes.
7. Next, add the spice blend and stir, then pour in 1 litre (1¾ pints) warm water, add the rosemary and finally add the saffron and its soaking water. Turn up the heat to high, bring to a strong, rolling bubble, then gently pour in the rice. Jiggle and shake the pan to distribute things evenly and cook for 1 minute.
8. Lower the heat to medium, stir gently to combine the ingredients, then leave to bubble gently for 25–35 minutes.
9. Meanwhile, to make the reduction, put the white wine vinegar and the Túnel or pastis in a small non-stick saucepan and stir over a medium– high heat until reduced to the consistency of runny honey. Set aside.
10. Discard any mussels or clams that do not close when the shell is tapped. When the rice is nearly cooked, add the prawns, mussels and clams. Cover and cook gently for 3–5 minutes until the seafood is just cooked and the rice is soft but still with a little bite. Discard any mussels or clams that remain closed.
11. Turn off the heat and sprinkle with the lemon zest. Take the paella to the table, put it on a trivet and cover with a clean tea towel to rest for 3–4 minutes.
12. Remove the tea towel, drizzle the Túnel reduction over the rice, and serve on warmed plates with lemon halves and finger bowls at the ready.