Spanish Seafood Paella

Heat a large pan (preferably a paella pan) and brown the diced chicken meat in a little olive oil, seasoned with salt and pepper. Once done, remove the meat from the pan and set aside.

In the same pan, add a little more olive oil, then sauté the finely chopped red onion until translucent. Add the crushed garlic, diced bell pepper, and tomatoes. Cook until the vegetables start to caramelize.

Stir in the saffron, beans, previously browned chicken, shrimp, and cleaned mussels. Pour in the chicken broth and cook over medium heat for about 5 minutes until the base thickens.