Heat the Olive Oil in a Pan. Put in a pinch of salt
and the pieces of chicken and rabbit. Cook until the meat is a
rich golden-brown. Then add the peas, red pepper and finely
chopped garlic. Cook for a few minutes more, then stir in the
paprika, the water and saffron. Bring to the boil and allow to
simmer for 40 minutes until the meat is almost tender.
Add the rice on the surface. Stir in and cook over a high heat
for 10 minutes, then over a low heat until the rice is tender,
about 20 to 25 minutes in all for the rice. Remove from the heat,
cover loosely and let stand in a warm place for 10 minutes before
serving.