Lamb, mussels and cockles paella

Soak 1 tsp saffron in 500ml warm chicken stock.

Soak 500g cockles in ice-cold salted water to have them remove all sand.

Season a 300g slice of boneless leg of lamb with salt and pepper and cut in 2x2 cm cubes.

Clean 500g mussels.

Remove the skin from 2 tomatoes and dice them 

Remove the beans from 500g broad beans, then boil them for just 2 mins. Drain and cool in ice cold water to stop the cooking process. 

Then gentle squeeze each be a until the inner section pops out. Discard the outer skins

Finely slice an onion and a clove of garlic and softly fry in a wide sauté pan in olive oil.

After 3 mins add 150g paella rice, stir well and then add the warm chicken stock 

Lower the heat and softly boil for about 25 mins.

After 15 mins brown the meat in 2 tbsp olive oil, then cook for 5 mins.

Bring 100ml white wine to the boil in a big pan, then add the mussels and the cockles. Add the lid and steam for 5 mins. Then drain and discard any shells that did not open.

When the rice has absorbed almost all the chicken stock add the mussels, the cockles, the tomatoes, the broad beans and 60g brown shrimps (that I clearly forgot)

(Recipe from Delicious Magazine and Sneakyveg website)