Recipe Cook Time
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.