Pork and Chorizo Paella, with Potato

Roast pork from a joint, cut into wedges, plus about 75 grams of Chorizo sausage, cut into elliptical slices. Put into a pan of water along with diced onion and simmer for an hour at a low heat, along with a handful of arborio rice, which is the variety which is usually used for making a paella. Stir regularly.

Add the pork and vegetable stocks, diced garlic, and deseeded and chopped chilli. Twenty minutes in, add potato wedges to the pan. Ten minutes before the dish is ready, add the diced green beans and diced mushroom. Serve with black pepper.

Watch the pan carefully, since arborio rice absorbs lots of water, and the dish thickens quickly. Add more boiling water if the dish is becoming too dry.