Season the chicken liberally with salt, pepper, and paprika, add to a pre-heated large, shallow pot with 1 tablespoon extra-virgin olive oil. Once browned, remove the chicken to a plate and drain
off the fat. Add butter to the pot and melt
. Brown the pasta 2 minutes or until golden, remove to plate and reserve.
Place the saffron
and chicken stock in a small pot and warm it up to steep
the saffron threads.
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. Add the onions, celery, bell peppers, hot peppers
, garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit, then add the tomatoes
, rice. Stir in the pasta and warm saffron stock. Add the chicken and cover the pot, cook 18 minutes, until rice
is tender. Serve or cool completely and store for make-ahead meal.
Preheat the oven to 375 degrees F.
Heat the dish in the oven until heated through. To reheat: Add 1/2 cup stock or water, sprinkled around the pan. 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.