Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 1 large | Onion; chopped |
| 1 \N | Bay leaf |
| 2 \N | Chicken breasts; cut into small |
| \N \N | ; cubes |
| 400 grams | Dried macaroni |
| \N \N | Approx 1.2 litres fish stock |
| 2 teaspoons | Turmeric |
| 1 \N | Sprigs rosemary |
| 2 \N | Plum tomatoes; skinned and roughly |
| \N \N | ; chopped |
| 220 grams | Flat beans; cut into 2 inch |
| \N \N | ; pieces |
| 20 \N | Mussels; soaked, scrubbed |
| \N \N | ; and cleaned |
| 2 \N | Lemons cut into thick wedges |
| \N \N | Salt and freshly ground black pepper |
Heat the oil in a paella pan and fry the onions, until softened and coloured. Add the chicken, bay leaf, macaroni, stock, turmeric, rosemary, tomatoes and flat beans. Season well, cook over a medium heat for approximately 15 minutes, adding extra stock if necessary.
Add the mussels, cover pan with foil and cook for a further 2-3 minutes, or until the mussels are cooked.
Spoon over the pesto and serve the paella at once straight from the pan.
Garnish with lemon wedges.
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Carlton Food Network
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