Ingredients
Method
1.Rinse quails under cold water, pat dry with absorbent paper. Discard necks from quails. Using kitchen scissors, cut along sides of quails’ backbones, discard backbones. Halve quails along breastbones. Cut each chicken breast into three pieces.
2.Combine quail, chicken, chilli, garlic and juice in a large bowl. Cover, refrigerate 3 hours or overnight.
3.Heat oil in a 40cm (16-inch) wide shallow pan, cook quail and chicken, in batches, until browned. Remove from pan, cover to keep warm.
4.Drain all but 2 tablespoons of oil from pan. Cook onion, mushrooms and capsicum in same pan, stirring, until vegetables soften. Stir in rice, stock and saffron, bring to the boil. Reduce heat, simmer, uncovered, about 10 minutes or until most of the liquid is absorbed.
5.Place chicken and quail over rice mixture, sprinkle with peas and tomato (do not stir to combine). Simmer, uncovered, about 5 minutes or until rice is tender. Season to taste. Serve sprinkled with parsley.
The traditional paella pan is shallow and wide. If you don’t have one, use one large or two smaller frying pans  the mixture should only be about 4cm (1½ inches) deep. This recipe is best made just before serving.
Note
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