Step 1: Microwave 1 cup of the broth until it’s steaming hot. Crumble the saffron into the broth and set aside.

Preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a large, lidded, heatproof pan or paella pan. Fry the chicken until the pieces are evenly browned, turning them regularly as they cook.

whereas in Mexican cuisine, it is often used fresh and sometimes ground. Chances are you've seen it included in breakfast dishes at trendy brunch spots or served sliced on a charcuterie board, but ...