2 tbsp olive oil
2 onions, chopped
4 garlic cloves, sliced
8 skinless chicken thighs
225 g paella rice
1 tbsp sweet paprika
100 ml dry white wine
350 g green beans or runner beans, trimmed and thickly sliced
1 large red capsicum, deseeded and chopped
200 g uncooked large king prawns (optional)
850 ml hot chicken stock, stirred with 2 large pinches of safffron threads
- Heat the oil in a paella pan or large frying pan, add the onions and garlic, and fry for 5 mins. Push the onions over to one side, add the chicken and cook for 10 mins, turning occasionally, until the chicken is nicely coloured.
- Stir in the rice and paprika, then pour in the wine. Let it sizzle a bit, then stir in the saffron stock. Add the beans and capsicum, and cook, stirring occasionally, for 15 mins until the rice is tender and has absorbed most of the stock. If it starts to look dry, add a splash more stock. Add the prawns for the final few mins, if using, until they turn from grey to pink. Season generously and allow to stand for 1-2 mins before serving.