0.05 g of saffron

1 liter chicken stock from tablet (hot)

6 vine tomatoes

2 onions

4 cloves of garlic

250g chorizo ​​sausage (piece)

2 tbsp traditional olive oil

300 g risotto rice

300 g fresh green beans

250 g fresh pangasius fillets

250 g cherry tomatoes

  1. Put the saffron in a small bowl, add 2 tbsp stock and let it rest until use. Cut the tomato in half and remove the seeds from the tomato. Grate the pulp on a coarse grater until you only have the skin left. Discard the skin. Chop the onion. Cut the garlic into slices and the chorizo ​​sausage into cubes.
  2. Heat the oil in the pan and fry the onion and chorizo ​​for 5 minutes over medium heat until the onion is translucent. Add the garlic and fry for 1 min. Add the rice and fry until the grains are translucent. Fry the tomato for 3 minutes.
  3. Remove the stem and the tip of the green beans. Chop the beans and add, then add the rest of the stock and the saffron. Bring to the boil and stir well once. Cut the pangasius into pieces and halve the cherry tomatoes. Divide the pangasius and cherry tomatoes on top. Lower the heat and let it simmer for 20 minutes.
  4. Combination tip: paella tastes great with lemon wedges and finely chopped parsley.