Heat the oil in a large frying pan add the chicken pieces and fry for
2-3 minutes. Add the onion and fry for another 2-3 mins. Season
generously with salt and pepper, add the rice, stirring well to ensure
the rice is well coated in oil.
Pour over 1 pint of chicken stock and
bring to the boil, simmer gently uncovered for about 10 mins. until most of the liquid is absorbed. Crush the saffron with the back of a spoon and add to the remaining chicken stock. Pour this into the Paella cover and simmer for 10 mins. Remove the lid stand for 2-3 mins and serve with chopped parsley and lemon wedges.