Heat half the oil in a large flameproof casserole. Fry the chicken breasts over moderate heat until golden brown in colour and half cooked through (about 7 minutes each side).

Reserve chicken pieces and keep them warm.

Add 1 tablespoon more oil to the casserole. Cook the onions over low heat for 2 minutes until transparent but not brown.

Add the garlic, the remaining oil and the rice. Stir for a few minutes with a wooden spoon until the rice starts to

colour.

Meanwhile, stir the tomato puree and colouring, if used, into the boiling stock.

Stir stock, with saffron liquid, if used, into the rice mixture, add paprika and salt and pepper to taste, then bring to the boil, stirring constantly.

Add the chicken to the casserole with the sausage and peppers, pressing them well down into all the rice.

Lower the heat, cover and simmer for about 30 minutes or until the rice is just tender, stirring occasionally with a wooden spoon. Be careful not to overcook the rice so that it becomes mushy.

Add the olives to the rice and heat through for a few minutes. Taste and adjust seasoning.

Transfer to a large warmed serving dish. Sprinkle the chopped parsley over the top to garnish and serve at once.