2 cups of rice – (use a round smaller rice kernel if possible)
200 grams Red shrimp
200 grams Crawfish
200 grams of chicken (trim fat and cut in small bite-size pieces)
1 peeled tomato cut in small pieces
2 garlic cloves – peeled
4 cups of store bought fish broth
1 teaspoon yellow powdered food coloring or 5 or 6 strands of saffron
Put a little bit of olive oil in a large pan over low/medium heat (just enough so the ingredients do not stick). Second, fry the garlic, tomato and chicken.
When everything is done (soft), remove the garlic and tomato and set aside. Add the saffron or yellow food coloring. Crush and grind into a paste. Leave aside for now.
When the chicken is almost done add the rice to the large pan and mix it with chicken for a few minutes. Then add the tomato/garlic/saffron mix.
Mix all the ingredients in the pan well and then add the fish broth (the rice will not stick together if you warm up the fish broth before adding to the pan). Cook on high for 15 minutes.
Next, add the shrimp and the crawfish and cook on low heat for 5 minutes.
Let the paella sit for 15 minutes before serving.