Broth
Boil the shrimp in 8 cups of water, adding 3 spoons of extra virgin olive oil, half onion, 1 garlic head, 3 spoons of extra virgin olive oil from Estepa, Sevilla, 3 spoons of Better than Bouillon® concentrate, 2 envelopes of Sazón Goya® con Azafrán, 4 tablespoons of salt or sea salt. Once it starts boiling, bring it down to low and leave it boiling until it is time to be poured into the mix.
Boil the mussels in 3 cups of water (until they open).
Boil the calamari in 3 cups of water (until they are soft).

Garlic and onion “sofrito” mix
Bring the olive oil to heat in the paellera, placed over the gas burner.
Add the rest of the garlic and the onion.
When it starts smelling rico, add the can of tomatoes and cut them in the pan.
Add one more envelope of Sazón Goya.
Mix for a full orange/yellow look.

Adding the meats
Clean and cut the chicken thighs, drumlets, and the pork sirloin. Add salt to both. Add meat to the “sofrito.” Mix well, so everything takes the orange/yellowish color of the sazón. Take a sip of your beer and enjoy the smell. Take pictures with your iPhone and start posting. While the meat is cooking, check the seafood broths. Add the calamari to the mix in the paella pan. Add more olive oil if needed.

Adding the rice
Place the 6 cups of rice in a container. Once the meat is done, add the rice, pouring evenly into the mix. Mix evenly for a few minutes, so the rice gets the flavors. Add one more envelope of Sazón Goya. Mix for a full orange/yellow look. Add a bit of saffron.

Broth and seafood
Mix the mussels, the calamari and the shrimp broths into one single bowl. Add a bit of saffron to the broth. Time: Start a 20-minute timer. With a measuring cup, start pouring the broth, cup by cup, into the paella mix, slowly and evenly throughout, while mixing. The total cup count is 2 cups of broth per 1 cup of rice; therefore, for this paella, we need 12 cups of broth. After pouring 8 cups of broth, hold your horses and let it rest for a while. Add the green beans, green peas and mix evenly. Add the red bell pepper cut in slices, around the surface. Add the open mussels, making sure to mix them well into the rice, so the rice gets into the shells. Add the shrimp; mix well and evenly. Take another sip of your beer and post some more pictures. As the paella comes alive, make sure it cooks evenly, so you may need to move the pan around. As it demands more broth, add the other 4 cups (some people like to pour the whole broth at once; I like to pour it to the minimum, as needed). Add another bit of saffron.