Pour a splash of extra virgin olive oil into a paella pan. Add the finely chopped garlic. When it starts to turn golden, add the rest of the vegetables, previously diced, and sauté over low heat for about 5 minutes.

Next, add the chicken, cut into small pieces, and cook with the vegetables. When the chicken is browned, add the squid and continue sautéing for a couple more minutes. Pour in a splash of white wine and let it cook until the alcohol evaporates. Add two tablespoons of tomato sauce and a pinch of saffron.

Now add the clams, mussels, squid, and shrimp. Add the rice and mix well with all the ingredients. Pour in the hot fish stock, adjust the salt, and let it cook on the stove for about 5 minutes. Then transfer to the oven and bake for about 17 minutes at 350°F (180°C). Cooking time may vary depending on the brand of rice, so check the package instructions.

After that time, serve and enjoy this spectacular rice dish.