Ingredients:
• 4 tbsp vegetable oil
• 1 red onion, finely chopped
• 1 green chili, deseeded and sliced
• 4 garlic cloves, sliced
• ½ cup orange and yellow bell pepper, chopped
• 2 chicken breasts, skinless, cut in cubes
• 1 tsp salt
• ½ tsp paprika
• 1 cup uncooked long grain rice
• 2 ½ cups hot water
• ¼ tsp saffron
• 3 tbsp NADA tomato paste
• 6-8 large prawns
• 1 cup fresh or frozen squid rings
• 12 clams
• 2 tbsp lemon juice
• 12 cherry tomatoes, cut in 2
• 1 tbsp fresh or dried rosemary
• 1 cup frozen green peas
• 2 tbsp olive oil
• 2 tbsp parsley, to garnish
• 1 lemon, cut into wedges

Directions:
1. Heat oil in a paella pan or a large frying pan and add onions, chili and garlic. Let cook for 4-5 minutes and add pepper. Sauté for 3 more minutes.
2. Place in chicken, sprinkle with salt and paprika and cook on all sides, stirring occasionally.
3. Pour the rice into the pan and mix it thoroughly with the other ingredients. Cover with hot water and sprinkle it with saffron.
4. Add tomato paste and let simmer until rice is glazed.
5. Place in prawns, squids and clams. Drizzle with lemon juice.
6. Scatter tomatoes, rosemary and peas over the top. Finish with dash of olive oil.
7. Garnish with parsley and lemon wedges.