We visited Valencia, Spain in August 2015. And I wanted to cook a Paella but I didn’t have a Paella pan and a burner hob.
I didn’t think it was that difficult to cook using just a flat non-stick wok with a lid on ceramic hob.
INGREDIENTS (no measurements)
Chicken Thighs (without skin)
Raw Tiger Prawns
Cooked Butterbeans (from a can or cook the night before)
Piquillo Peppers or fresh Red peppers
Chopped tomatoes in sauce
Chopped Garlic and Onions
Paella Rice (around 200g)
Saffron (a pinch)
Pour some Olive Oil and brown Chicken Thighs (until nearly cook) and set aside. Fry the chopped onions, garlic, peppers, paprika and chorizo for a couple of minutes then put the Paella Rice.
Pour some Chicken Stock then add the chopped tomatoes, Saffron bring it to boil, the rice will cook in around 15 minutes.
Put the Chicken thighs, cooked butter beans and Mangetout and cook for 5 minutes.
Pour more chicken stock when necessary. Mix and cover until the rice is tender.
Arranged the raw Tiger Prawns on the top and cook for another 2-3 minutes with the lid on.