Pre-heat the BBQ on a medium heat for 2-3 min. Add the chicken thighs to the BBQ 2 Plancha (across both sides) or BBQ Grid. Cook for approx. 6-8 minutes on each side, until the chicken thighs are cooked through.

Allow the Plancha or Grid to cool slightly before swapping for the Paella Pan, add a little oil then once warmed add the garlic and the tomato paste. Cook for a couple of minutes then add in the paprika, pul biber and salt. Stir into the paste, then add 650ml water and mix gently to combine everything together. Cook for a few minutes until simmering then add in the beans and allow the stew to cook for a few minutes.

Meanwhile roughly chop or shred the chicken then add back into the stew and give it all a good mix together.

Garnish with some chopped parsley then it’s ready to serve.

Note: Marcus is using the Carri Chef 50 and BBQ 2 Plancha 50 with Paella Pan 40 for this recipe, but it would also work well with the BBQ Grid then Chef Pan 40 or Paella Pan 30/50 – you will need to adjust your quantities a little to accommodate the pan size being used.