How to make broad bean and pea paella – recipe — theguardian.com

We eat an awful lot of rice. Paella is a particular favourite and makes for a convivial teatime with the kids scooping and scraping the rice from the paella dish at the table. In our house, paellas vary wildly throughout the year, depending on what's readily available. With tomatoes or peppers, or without. Sometimes pork, others chicken, fish, prawns and more. My butcher gave me a bag of pork bones at the weekend to make stock and there were some lovely looking broad beans and peas in the veg shop, so that's the direction this one took – and lovely it was, too.

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