Chicken Paella

Method

For the saffron stock:

In a pan bowl the water and saffron together. Keep aside.


For the chicken:

Marinate chicken thighs in paprika, red chilli powder, olive oil and salt.

Sear the chicken in some olive oil.

Bake for 10-15 minutes or till half done at 200 degrees C.


For the sea food:

In a same pan add the sea food and white wine. Sear it off quickly. keep aside.


For the vegetables and rice:

In the same pan add onions, belle peppers, zucchini, garlic. Saute for 2-3 minutes.

Add the rice and saute till rice are translucent.

Add the white wine, salt, paprika, peas and olives.

Add the saffron stock and cook for 2 minutes.

Transfer this into the oven and bake for 10-15 minutes at 180 degree C.

Garnish with tomato wedges and some coriander or thyme.

Serve hot.