First, brown the chicken drumettes in a skillet with a little olive oil, then set them aside.

Next, place the clams in a pot with a splash of white wine and cook until they open. Once opened, set them aside along with the mussels.

Remove the heads from the shrimp and prawns and use them to make your seafood broth. While the broth is cooking, get your paella pan ready to start making the paella.

Set up your propane burner and place the paella pan on top. Add a little olive oil and the chopped garlic. When the oil is hot and the garlic starts to sizzle, add the small squid and cook briefly.

Add the rice (one small cup per person), stir it a few times, then add the tomato and mix to coat the rice.

Add the reserved chicken and pour in the seafood broth you made, along with a few strands of saffron. Use 2 cups of broth for each cup of rice (about 475 ml per cup of rice). I like to add a little extra. Cook over medium heat for 10 minutes.

Add salt, then add the clams, mussels, small shrimp, and prawns. Cook for another 10 minutes over low heat.

After this time, the paella will be done. Let it rest for a few minutes with the heat off before serving.