1

Set a large nonstick pan or flameproof casserole over a medium-high heat and fry the chorizo for 2-3 minutes, until it releases its oil and starts to crisp up. Remove with a slotted spoon into a bowl and set aside

2

Add the onion, celery and garlic to the pan and fry them in the chorizo oil for 6-8 minutes, until softened. Add the paprika and cook for another 1 minute, then add the chicken and cook, stirring, for 4-5 minutes until the chicken is just starting to colour.

3

Stir in the chopped tomatoes, then quarter-fill the tin with water and add this to the pan. Bring to a simmer and cook for 15 minutes, then season well. Stir in the butter beans, return the chorizo to the pan and cook for 5 minutes until the beans are warmed through. Stir in the parsley.

4

Divide the stew between bowls, scatter over the extra parsley and serve with the rolls on the side.