Chicken Pilaf

10 strands saffron soaked in 1 1/2 cups salt reduced chicken stock for 30 mins before starting the recipe, then add 1/2 cup white wine and put aside
600g skinless chicken thighs, cut into chunks
1 chorizo sliced
1 red onion finely chopped
2 garlic cloves crushed
1 long red chilli finely chopped (including seeds)
4 rindless bacon rashers finely sliced
2 tsp paprika
1 1/2 cups long grain rice
1 red capsicum seeds removed and chopped
1 cup frozen peas
3 Tbsp chopped cont parsley leaves

• Heat a little oil in a paella pan or wide open heavy based pan over medium to high heat.
• Cook chicken in batches for 4 mins or until golden. Remove from pan with a slotted spoon.
• Next add chorizo, onion, garlic, chilli, bacon and paprika and cook for 3 minutes stirring constantly.
• Add rice and capsicum, stir for a minute to coat with oil. Reduce heat to medium.
• Pour the stock, saffron and wine combination over the rice and stir in.
• Push the chicken into the rice mixture. Reduce heat to low and cook (uncovered) for 15 minutes or until the rice is nearly cooked.
• Now add peas and cook for a further 5 minutes. If rice is not cooked through add a little more stock and cook until done.
• Season to taste with salt and pepper.
• Sprinkle parsley over paella and serve with crusty bread.

Tip: The rice is meant to be quite dry, not wet like risotto. The base should be crusty and golden.