Paella with Seafood and Chicken

Briefly sauté the shrimp and seafood in a pan with a little oil.

Cut the chicken breast into medium-sized pieces, the bell pepper into small cubes, and the lemons into wedges. Let the saffron threads soak in fish stock. Finely chop the onion and garlic.

Let it cook, stirring constantly, and like a risotto, always add a little liquid (wine and fish stock) until both are used up.