Boil the medium size shrimps (with the skin) for 10 minutes. Keep the shrimps stock aside, then, peel the skin.

Fry all the peppers with olive oil for 5 minutes and set aside.

Fry the calamari with the garlic. Set aside.

Peel the tomatoes & cut them in tiny pieces. Place them in a large paella pan & put on the stove.

Add salt, pepper and saffron, cumin & coriander. Lastly, add one cup of shrimps stock. Let them simmer on low heat until the sauce thickens and the tomatoes are cooked.

Add the white fish, bag of frozen fish, frozen peas, frozen shrimps, chicken into the tomato mix.

Add the rice, spread it all around the paella pan. Mix all the ingredients gently. (Add shrimps stock if necessary). Place the 5 pieces of jumbo on top. Cover the pan with aluminum foil and make 5 holes with a fork.

Place in oven for 30 minutes or until the rice is cooked. Add shrimps stock if necessary.

Make sure to keep moist but don’t over add water