400 g (13 oz) can artichoke hearts, drained and halved
100 g (3 1/2 oz) large peeled prawns
100 g (3 1/2 oz) green beans, trimmed
Heat the oil in a large paella pan, wok or frying pan and cook the chicken drumsticks, turning occasionally, over a high heat for 5 minutes or until golden. Add the chorizo and onion to the chicken and cook, stirring, for 2 minutes.
Add the rice and toss to mix. Pour in all the stock and the saffron threads and bring to the boil. Reduce the heat, cover and simmer, stirring occasionally, for 15 minutes.
Add the artichokes, prawns and beans and stir well. Continue to cook, covered, for a further 5 minutes until all the ingredients are piping hot, cooked through and tender.