Spanish Paella Salad

2 tablespoons olive oil
1 onion, chopped
1 clove garlic, crushed
375 g (12 on 2 cups) arborio (risotto) rice
pinch saffron threads
750 ml (24 fl oz/3 cups) hot chicken stock Z50 g (8 oz) tomatoes, skinned, seeded and chopped
125 g (4 oz) cooked frozen peas
2 cooked skinned chicken breasts (fillets), diced
785 g (6 oz) chorizo sausage, skinned and sliced
1 red or green pepper (capsicum), seeded and sliced
stuffed olives, to garnish
PAPRIKA LEMON DRESSING:
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
½ teaspoon paprika
salt and pepper

METHOD:

Put oil in a large saucepan, add onion and garlic and cook gently for 5 minutes until soft. Stir in rice and cook for 2 minutes.
Stir in the saffron threads and hot stock and simmer until rice is tender and all liquid has been absorbed. Remove from the heat, transfer to a bowl and allow to cool completely.
To make the dressing, mix all the ingredients together in a bowl or screw-top jar.
Add the skinned chopped tomatoes, peas, chicken, sausage and pepper (capsicum) to rice. Pour the dressing over the salad, stir gently and serve garnished with stuffed olives.