Spanish shrimp paella

So, let's move on to the cooking process itself. For paella, any frying pan with thick walls or a cauldron for pilaf is suitable.
First you need to cut the chicken, pork and squid into small thin pieces. Do not worry if the pieces are not the same size, the main thing is to make sure that you cut along the fibers, not across. Having dealt with the meat and squid, take care of the sweet pepper. Carefully cut and peel it from the seeds and cut into cubes with a face width of about 1 cm. The next step is to finely chop the onion and garlic. For this recipe, it is better to take young garlic, it is more fragrant. While you are cutting the onion and garlic, put the frying pan to heat up. Add the oil when the pan starts to heat up, so the aroma of olive oil will be transmitted to your dish.
When the pan is hot, put the meat and squid and add the shrimp. They need to be fried over medium heat in oil and put out. Put the onion, garlic and sweet pepper in the same pan. As soon as the onion becomes transparent, add rice, peas and a tablespoon of ground saffron and pour in a liter of broth. To prepare the broth is very simple - to do this, put half a chicken, a whole peeled onion, 2 carrots and a bay leaf in a saucepan with cold water. Cook the broth over low heat until the chicken meat turns white, do not forget to remove the foam. Simmer the rice and broth over low heat for 10 minutes, stirring constantly. After that, add the meat, squid and shrimp and another spoonful of saffron and simmer for another 10 minutes.
And now the paella is ready!