Annabelle White's simple chicken and chorizo paella

Serves 4-6:
Takes 1hr 15mins:

2 Tbsp extra virgin olive oil
600g boneless, skinless chicken thighs, cut into 3cm pieces
200g chorizo, cut into 2cm slices
300g mushrooms, thinly sliced
3 cloves garlic, peeled & chopped
zest of 1 lemon
300g green beans, trimmed & cut into 6cm pieces
1 Tbsp fresh rosemary, chopped
1/2 cup Italian parsley, chopped
1/2 tsp saffron threads dissolved in 1/2 cup hot water
2 cups long grain rice
3 cups hot chicken stock
6 lemon wedges to serve

1. Heat the oil in a paella pan. Add chicken and cook for 10mins or until brown. Set aside.
2. Place chorizo into pan and cook for 5mins. Add to chicken.
3. Place mushrooms, garlic and lemon zest to pan, cook for 5mins.
4. Add beans, rosemary, parsley, saffron mixture, rice, chicken and chorizo. Sir, add hot chicken stock. Simmer for 30mins. Remove from heat. Cover and leave to stand for 10mins.