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1
Season the chicken liberally with salt, pepper, and paprika, add to a pre-heated large, shallow pot with 1 tablespoon extra-virgin olive oil.
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2
Once browned, remove the chicken to a plate and drain off the fat.
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3
Add butter to the pot and melt.
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4
Brown the pasta 2 minutes or until golden, remove to plate and reserve.
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5
Place the saffron and chicken stock in a small pot and warm it up to steep the saffron threads.
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6
Once the pasta is browned and has been removed from the pot, add the remaining tablespoon extra-virgin olive oil, a turn of the pan, and brown the ham, about 2 minutes.
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7
Add the onions, celery, bell peppers, hot peppers, garlic and bay leaf to the pan.
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8
Cook 5 to 6 minutes to soften up a bit, then add the tomatoes, rice.
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9
Stir in the pasta and warm saffron stock.
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10
Add the chicken and cover the pot, cook 18 minutes, until rice is tender.
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11
Serve or cool completely and store for make-ahead meal.
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12
Preheat the oven to 375 degrees F.
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13
Heat the dish in the oven until heated through.
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14
To reheat: Add 1/2 cup stock or water, sprinkled around the pan.
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15
If made-ahead and reheated, the rice will become crunchy on top and at the edges, but this can be a plus in the texture of the dish.
