Heat a few tablespoons of the olive oil in the Paella Pan and part cook the chicken pieces, sprinkled with salt, until browned. (longer if they contain bones).
You could also at this stage you could add 200g sliced cooking chorizo for an English adaptation of Paella and fry with the chicken.
(Quick Note: Adding chorizo is rather controversial for Paella purists and never seen in Spain. A true Paella Valenciana will use rabbit but It is very popular to see chorizo used in the UK. Personally, I think it works very well)
Make up the stock and add a good pinch of the saffron stamens. Let them infuse for about 15 mins.
Push the meat to the outside of the pan