Recipe - Pasta Paella

2 tablespoon Olive oil
1 lg Onion; chopped
1 Bay leaf
2 Chicken breasts; cut into
small
; cubes
400 g Dried macaroni
Approx 1.2 litres fish stock
2 teaspoon Turmeric
1 Sprigs rosemary
2 Plum tomatoes; skinned and
roughly
; chopped
220 g Flat beans; cut into 2 inch
; pieces
20 Mussels; soaked, scrubbed
; and cleaned
2 Lemons cut into thick wedges
Salt and freshly ground
black pepper

Heat the oil in a paella pan and fry the onions, until softened and
coloured. Add the chicken, bay leaf, macaroni, stock, turmeric, rosemary,
tomatoes and flat beans. Season well, cook over a medium heat for
approximately 15 minutes, adding extra stock if necessary.

Add the mussels, cover pan with foil and cook for a further 23 minutes, or
until the mussels are cooked.

Spoon over the pesto and serve the paella at once straight from the pan.
Garnish with lemon wedges.

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