Seafood and chicken paella

• 2 cups rice
• 2 pinches saffron
• 10 mussels
• one bag frozen seafood mix
• 1 chicken thigh
• 1 zucchini
• 1 red paprika
• 1/2 onion
• 1/3 stalk celery
• 1 clove garlic
• 1 lemon
• 1 pack basil
• 1 can canned tomatoes
• 20 g bouillon broth powder
• 600 ml water
• 100 ml white wine
• to taste salt and pepper
• to taste olive oil

1. Cook the white wine and mussels in the main pot.
2. Then take out mussels and the leftover broth, and set aside.
3. Cut chicken and vegetables into small pieces.
4. Warm the water in a small pot.
5. Put in the broth and saffron.
6. Put the olive oil, chicken, vegetables and seafood mix into the main pot, fry with the salt and pepper.
7. Add canned tomatoes, broth, and put in the mussels broth.
8. Heat on medium heat for 30 minutes.
9. Top with mussels, lemon, and basil.

rice, saffron, mussels, frozen seafood mix, chicken thigh, zucchini, red paprika, onion, celery, clove garlic, lemon, pack basil, tomatoes, bouillon broth powder, water, white wine, salt, olive oil

Taken from cookpad.com/us/recipes/308257-seafood-and-chicken-paella (may not work)