Start by infusing your stock. Add the stock to a large pan and bring to a boil over a medium heat then add the saffron. Cover and remove from the heat and allow the broth to infuse while you continue the prep.

Roughly chop or crush your olives and set aside.

Pre-heat the BBQ with the Paella Pan and add a large glug of oil, 2-3 minutes on a medium heat. Season the chicken with some salt and pepper then add to the pan and cook for 6 minutes each side, until golden. Remove and keep to one side.

Add the onions to the pan and cook for 2 minutes then add the peppers and garlic. After a minute add the rice, smoked paprika, turmeric and cayenne pepper and stir well to coat the rice evenly. Add the wine and the tomatoes, cook for 2-3 minutes or until most of the liquid has evaporated. Return the chicken along with the olives to the pan, along with the chicken stock. Simmer on a low heat for 20 minutes. When the rice is tender and the liquid absorbed, remove from the heat and serve with lemon wedges for garnish.