Dice onion, garlic and 1 tomato into small pieces. Cut red pepper in to strip. Mash the other tomato and put saffron to it, mix well. Cut lemon into wedges and set aside.

Cut chicken thighs in to bite sizes pieces. Put salt, white pepper and 2 tbsp of paprika to the Chicken, mix well and set aside.

Heat oil on a frying pan at high heat, fried the chicken until they are cooked. Then slightly cook the seafood mix and set aside. Slightly fried the red pepper and set aside.

On the same frying pan, add in chopped onions. When they are soften, add in garlic and tomatoes to it. Cook for another 3 mins in medium heat.

Add paella rice into the frying pan, continue to fried for 2 min. Add in 2 tbsp paprika after that. Then flatten out the rice on the frying pan. Add in Chicken stock until the rice is just covered. When the liquid starts to boil, turn the heat to medium low. Don't mix the rice.

When the liquid is almost absorbed, add in chicken stock that just cover the rice. Repeat the process until the rice is cooked. Turn the heat to low.

Now place the spinach, cooked red pepper, chicken and sea food mix onto the rice. Cove the rice and steam the rice for 10 min in low heat.

When the toppings are fully cooked, put lemon wedges and parsley on the top and the paella is ready to serve.