Saffron-Infused Chicken and Seafood Paella with Roasted Vegetables

Method

1. Heat olive oil in a large paella pan and brown the chicken and rabbit.
2. Add onion, garlic, and red bell pepper, cooking until softened.
3. Stir in rice and saffron, then add stock and bring to a boil.
4. Add peas and any seafood, then reduce heat and let simmer until rice is cooked.
5. Let rest for 10 minutes before serving.
6. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.