Paella Mista

Method

1. Place the paella pan over heat with extra‑virgin olive oil. Add the garlic and fry for about 30 seconds.
2. Add the large prawns and cook 30–40 seconds per side, season with salt, then set aside.
3. Add the onion and sauté for a couple of minutes until lightly coloured.
4. Add the chicken pieces and cook for 7–8 minutes, stirring occasionally.
5. Make a well in the centre of the pan, add the two sachets of saffron and toast them in the oil, then stir into the chicken.
6. Add the sweet paprika, toast briefly, then season with salt and pepper and stir well.
7. Add the mixed beans (flat beans, Spanish beans, cannellini) and stir to combine.
8. Add the green and red bell peppers, a pinch of salt, and cook over low heat for about 10 minutes.
9. Meanwhile, open the mussels and clams: put them in a pot with a little white wine, cover and cook for about 5 minutes until they open. Strain them and reserve the liquid.
10. Put the strained liquid back on the heat, add the cod pieces and a couple of ladles of fish stock, and cook for 7–8 minutes.
11. Grate the tomatoes to obtain a purée.
12. Make a space in the centre of the paella pan, pour in the tomato purée and let it dry for 2–3 minutes without stirring, then mix everything together.
13. Add the cooked fish with its cooking liquid to the pan, stir and cook for 4–5 minutes.
14. Add the rice in a rain (do not stir). Add enough fish stock to cover the rice. Do not stir again. Cook for 18–20 minutes (or according to the rice package instructions).
15. 5 minutes before the end of cooking, add the raw small shrimp, the reserved large prawns, and the opened mussels and clams.
16. Finish cooking in a preheated oven at 180°C for about 8 minutes, or cover the pan and finish on the stovetop.