4 tbsp extra virgin Spanish olive oil
200g cleaned squid, cut into rings
3 chicken breasts with skin, each cut into 4 pieces
1 sweet onion, finely chopped
2 cloves garlic, finely chopped
1 orange pepper, de-seeded and chopped
3 tomatoes, core removed, seeded and chopped rough
Large pinch of saffron soaked in 2 tbsp boiling water
850ml chicken/vegetable stock
200g paella rice, unwashed
150g shelled broad beans
Heat two tablespoons of oil in a wide deep frying pan. Add squid and fry until seared for a few minutes. Remove to a plate for later. Add more oil and chicken, and fry on all sides until golden. Halfway through cooking, add remaining oil, onion and orange pepper. When softened a little, add tomatoes and saffron in liquid, and mix well. Add all but 100ml
of stock and let simmer gently for 10 minutes. Scatter rice over surface, season and stir once. Cook for 15 minutes on medium heat. Add squid and let cook for a few minutes. Meanwhile, put rest of stock in a saucepan with
a little salt and boil. Add clams and mussels, and put on lid for about 2 minutes. When they just open, drain into a colander set over a bowl. Add liquid to paella pan, leaving any grit behind in bowl. Add broad beans to paella and cook for 3 minutes. Add clams and mussels to heat and cook through.
Serve with lemon wedges.