Spanish Paella with Seafood

Heat a pan (there is also a special paellara pan, specifically for paella) and sauté the chicken meat with salt and pepper until golden brown in a little olive oil. Then remove from the pan.

Add more olive oil to the same pan and sauté the onion, garlic, bell pepper, and tomatoes. Cook until the vegetables caramelize.

Add saffron, beans, sautéed chicken, shrimp, and mussels. Then add chicken stock to the mixture and let it cook for five minutes. The goal is to create a thick mixture.