Paella

Ingredients ( for 4 ): 

1/2 cup of rice

20 shrimps

2 squids ( medium size )

20 mussels

20 clams

2 boneless chicken breasts (strips or chunks)

 1/4 cup of peas

1/2 small can of red pepper

1 cube of fish bouillon

saffron

5 tablespoons of tomato sauce

3 cloves of garlic

1 medium onion

pepper

salt

special pan (extra large frying pan with low sides will work)

Boil 1/2 cup of water with a cube of fish bouillon, and keep it hot over low heat. Clean the mussels and the clams, and boil them together in a separate pot with salt and pepper, and reserve them for later. Heat the oil over a mo- derate high flame (about 400 degrees) then lower the flame to moderate low (simmer) before adding the ingredients. Peel and chop the garlic and fry it in the special pan with hot olive oil, but always with low heat. When the garlic is golden brown, chop the onion  in small pieces and add to the garlic. When the onion is are golden brown, add the tomato sauce and simmer all together. Add the chopped squids, chicken cut in small pieces, and the shrimps. Simmer for about 10 minutes until the shrimps start to turn red. Add the rice, a pinch of  saffron, simmer while stirring for 5 minutes, and then pour in fish bouillon to fill the pan. Boil about 10 minutes, add the sweet peas, the red peppers, the muscles and the clams. Keep cooking until the rice is cooked, and stir from time to time to prevent rice sticking to the bottom of the pan. Keep adding water (fish bouillon ) as necessary. When the water evaporates completely, and the rice is done, turn the fire off, cover the pan and let it rest for 5 minutes before serving. Serving suggestion: sprinkle the paella with lemon juice.