• Cook the rice in boiling water with a stock cube. It should stay firm.
• Sauté the chicken in an oiled pan with the chopped onion and garlic, add seasoning.
• Sauté the chopped pepper.
• Defrost and drain the shellfish.
• In a paella pan or wok, heat 1 tbsp oil. Add the shellfish, the rice, the chicken and the pepper.
• Add the spices and mix well.
• Pour in the white wine and cook the whole thing, covered, until it is a nice yellowy-orange color.