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Ingredients

• 1 ¼ cups olive oil
• ½ chicken cut into chunks
• 1 onion finely chopped
• 1 squid diced
• 250 g clams
• 6 mussels
• 100 g peas
• 2 cloves of garlic, minced
• parsley
• 5 saffron strands
• 250 g prawns
• 1 tomato, peeled, chopped and crushed
• 1 teaspoon paprika
• 2 cups of short grain rice
• 6 cups of fish broth
• 250 g olives (preferably stuffed with anchovies)
• 250 g red peppers
• water (if required)
• salt and pepper to taste

Directions

1. In a paella pan pour the oil and fry the chicken over medium-high heat. Stir in the vegetables. Then carefully stir in the prawns, clams, mussels and finely the squid.
2. In a pestle and mortar crush the garlic, pepper, parsley and saffron with some salt. Add it to the paella pan.
3. Stir in the paprika. Add the broth and bring to a boil.
4. Then, add the rice (evenly through the pan). When it starts boiling again add the salt and sprinkle the saffron.
5. Let simmer for 17- 20 minutes. Add water if rice soaks up the liquid. 5 minutes before the end sprinkle the olives and garnish with the roasted peppers.
6. Stir occasionally so the rice does not stick to the bottom. Nevertheless, if some of the rice sticks to the bottom of the pan is delicious.
7. Take off the heat and cover for 10 minutes finish the cooking and to let all the flavors mix together.