Spanish Seafood Paella

Heat a large pan (ideally a paellera) and fry the chicken with salt and pepper in a little olive oil until golden. Remove the chicken from the pan and set it aside.

In the same pan, add the remaining olive oil and sauté the finely chopped onion, crushed garlic, diced bell pepper, and peeled and chopped tomatoes. Cook until the vegetables begin to lightly caramelize.

Add the saffron, white beans, green bean pods, browned chicken, shrimp, and cleaned mussels. Pour in the hot chicken broth and let it simmer for 5 minutes to allow the flavors to meld.