Preparation

1. Cover the surface of the paella pan with olive oil and make sure to level the pan.

2.Salt the chicken and pan fry on high heat skin down first. When seared and brown, flip and brown the other side. Reserve on a separate plate.

3. Into the same pan, add the peas, green beans and the sliced bell pepper with a small pinch of salt and stir-fry a few minutes.

4. Add the minced garlic and stir-fry for a couple of minutes.

5. Mix in sweet paprika and then add the chopped tomatoes and tomato puree and cook together until caramelized.

6. Add chicken stock to cover all the ingredients and cook for 5 minutes.

7. If using saffron, first put it in some aluminium foil close to the fire so that it gets dry and toasted. Next, break the saffron stamen and dissolve it in a small bowl with 2 tbsp hot water then add it to the paella pan.

8. If necessary, add more stock to fill to the level of the pan handles.

9. Add salt and once boiling, add the rice, pouring from handle to handle. The rice should cover the surface between the handles.

10. Add the cooked chicken, and raw shrimp, mussels and calamari. Mix until the rice is evenly distributed in the pan, place fresh rosemary stalk it on the paella and cover. Let cook for 18 minutes (5 first minutes high heat then 13 minutes reduced to low heat.

11. Once the stock is absorbed and rice as well as seafood is cooked remove from the heat, keep covered with a lid and let stand for 5-10 minutes before serving.

Suggestion: Garnish with Cilantro and squeeze some lemon on top of your rice once on the plate.