1. Place Saffron threads in a cup of water to diffuse
2. Chop chicken thigh fillets, chorizo, capsicum and tomatoes
3. Lightly fry chicken pieces in a paella pan with olive oil on medium heat until browned
4. Remove chicken from pan, drain excess oil and place chicken pieces on a paper towel to absorb oil
5. Lightly fry chorizo pieces in a paella pan on medium heat until browned
6. Remove chorizo from pan, drain excess oil and place onto a paper towel to dry
7. Add fresh olive oil to the pan on low heat.  Add capsicum and tomato pieces to cook lightly
8. Add back the chicken and chorizo pieces
9. Add olives, peas and tinned tomatoes
10. Sprinkle paella rice over ingredients in the pan
11. Add sweet paprika
12. Add a cup of water with saffron, chicken and vegetable stock
13. Stir all ingredients in the pan once than do not stir again.  Leave to reduce for about 20 minutes or until liquid has mostly been absorbed
14. After about 10 minutes, add in seafood
15. Once the liquid has mostly absorbed, turn off the heat and cover the pan for about 5 minutes.

​Serve with sliced lemon and your favourite wine such as Whispering Brook Semillon or Adam’s favourite, Whispering Brook Touriga Nacional.