Marinate the chicken in the soy sauce with 1 teaspoon of paprika for an hour or so. Make sure the chicken is coated and if it is too dry add some olive oil.
Chop the capsicum and onion into 2 cm pieces. Peel and flatten the garlic. Finely chop the lower half of the coriander into 2mm pieces.
Heat the paella pan with both burners but remember the pan cannot be left empty or it will buckle. Smear with olive oil and add the capsicum, onion, garlic and coriander with a pinch of salt.
When that is cooked move to the outside of the pan and add the chicken to the inside turning frequently to brown and cook half way through. Add the chilli flakes
Add the chicken stock, butter beans and tomato stirring so everything is well mixed and coated. Pour the rice evenly through the mix and stir to make sure the rice is submerged. Place the sliced green beans on top and let simmer for 20 minutes Without stirring
Turn off the gas. Garnish with sliced green spring onions and cover with alfoil for 10 minutes
Serve with a garnish of fresh chopped coriander tops
