Wrap saffron in tin foil and toast it on a frying pan for 2-3 mins. In another pan, Stir fry chicken pieces with garlic and onions till caramelized, add rosemary, saffron, paprika, stock and can diced tomatoes. Bring to boil Add rice. Stir fry. Add water till cooked. Once cooked add seafood and cover till ready to serve. Salt and pepper to taste. (Optional : red pepper and French beans) SPANISH SEAFOOD.

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