Place the paella pan on the paella burner and level it. You can use the same oil you'll cook with for this step.

Ingredients

Once the pan is level, pour a small cup of olive oil into the pan. After washing and slicing the pepper into strips and cutting the head of garlic in half, add them to the pan once the oil is hot. Stir occasionally.

When the peppers are cooked, remove and set them aside. Add the chicken drumsticks to the pan, making a few cuts in them so they cook through.

After a few minutes, turn the drumsticks to brown them. When you turn them a second time, add the bag of mixed vegetables for paella.

Add a little salt and stir occasionally.

When the drumsticks are browned, add the can of crushed tomatoes. Stir occasionally as it cooks.

Once the tomato is cooked, add the rice and stir for 2 to 3 minutes. Then pour in the broth until it reaches the rivets on the pan handles.

As it starts to boil, add a teaspoon of saffron and a teaspoon of rosemary. Stir gently to distribute them throughout the paella.

Once it starts boiling, cook over high heat for 5 minutes, then reduce to medium heat, cover, and cook for another 15 minutes.

If the rice needs a little more time, let it sit so it finishes cooking with the residual heat.

Ready to serve—enjoy with good company, it's delicious!

While the paella is cooking, enjoy some cold beers, snails, squid, and salads.