Rosie – Episode 4
10 min Prep Time
40 min Cook Time
50 min Total Time
- 350g Paella Rice (1 3/4 cup)
- 600g (1.3 lb.) Chicken thighs or wings (preferably with skin on)
- 100g (1cup) Butter Beans/Lima Beans
- 1 can Green Beans
- 1/2 can of diced Tomato
- 1/4 cup Extra Virgin Olive Oil
- 1.2 – 1.5 l (5-6 cups) Water or Chicken Stock
- 1 Teaspoon Salt
- 1 Teaspoon Sweet Paprika
- About a Teaspoon Saffron (and/or food colouring
- A pinch of rosemary
- Put your paella pan over the largest ring on your stove. Pour the olive oil in the middle. Sprinkle some salt around the oil in order to protect the pan from burning around the edges (this is mostly for large pans where you won’t cover the whole surface with meat) Heat the oil.
- Add the meat (skin side down) and fry on both sides. This will take about 10 minutes. Once the meat is cooked, move if from the centre of the pan. Just simply push it towards the edges, making space in the middle for the vegetables.
- Add sweet paprika, diced tomato and sauté for a few minutes. Now it’s time to move the meat around, mixing it with the tomatoes.
- Pour in the water or chicken stock. Throw in saffron and/or food colouring, the green beans, the butter beans and the rosemary. Bring to the boil & boil for 10 minutes. Add rice & some more stock or salt, if needed. Try to spread the rice around as evenly as possible and this is also the moment when you can arrange the meat and vegetables the way you want your paella look like after it’s cooked. This is important as you won’t be stirring it anymore at all!!!
- Cook on a high heat for 10 minutes. After, reduce the heat to low-medium and cook for a further 10-15 minutes or until the rice has absorbed all the stock.
- The rice should be stuck to the bottom of the pan and have slightly burnt look. That’s the best part!
- Serve with a wedge of lemon.
- TIP: Every cooker cooks differently so be careful not to burn the paella totally. I suggest you check the paella several times when cooking for the first time. You may taste or check if the bottom is too wet/dry/burnt and adjust the heat accordingly.
Watch Episode 4 NOW!