Paella style rice with chicken and olives, serves 6, Prep 10mins, Total 1hour

1/2 tsp saffron strands
1 litre chicken stock
2 skinless chicken breast fillets
300g skinless chicken fillets
4 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 tsp smoked paprika
200g skinned chopped tomatoes, fresh or a tin
400g short-grain paella rice
2 tbsp chopped parsley
1 x 280g jar chargrilled artichokes in oil, drained
50g good-quality pitted black olives, halved if large

1) Shake the saffron strands around in a hot frying pan for a few seconds until dry but not coloured then tip into a mortar or cup and grind to a powder with a pestle or a wooden spoon. Add a flash of the chicken stock and set aside.
2) Cut each chicken breast into 5 chunky pieces and each chicken thigh into 3 pieces. Season with salt and pepper. Heat 3 tablespoons of the oil in a large, deep nonstick frying pan (about 30cm) over a medium-high heat. Add the chicken and fry until golden brown and almost cooked through. Transfer to a plate.
3) Add the remaining tablespoon of oil to the pan and fry the onion gently until soft and lightly golden. Stir in the garlic and paprika and fry for 1 minute. Add the tomatoes and fry for 2-3 minutes until softened then stir in saffron mixture and the stock, season to taste then bring to the boil.
4) Sprinkle the rice and parsley into the pan, stir lightly to evenly distribute the rice, then scatter over the chicken, artichokes and olives. Shake the pan gently so they all bed down slightly into the rice. Lower the heat and leave to simmer for 6 minutes then gently for a further 14 minutes until all the liquid has been absorbed and the rice is tender but still has a little bite. Remove from the heat, cover with a large teatowel and leave to rest for 5 minutes.

Taken from SAINSBURY's magazine