Vegetable-rich paella

Bring the water to a boil and dissolve the bouillon tablets. Put the saffron in a bowl and pour 100 ml of hot stock over it.

Cut the chicken and paprika into strips. Slice the garlic. Remove the seed lists from the tomatoes. Heat the oil in a frying pan. Sprinkle the chicken with pepper and salt and brown in 3 minutes. Add the pepper and the garlic and cook for another 3 minutes.

Cut the tomato into cubes and scoop them with the frozen string beans and the rice through the chicken. Bake for 1-2 minutes until the rice grains shine. Add pepper to taste.

Pour in the saffron broth and scoop. Add 650 ml of fish stock and bring to the boil. Turn down the heat and cook the paella over low heat for about 30 minutes.

Add any extra broth or water if the rice is not underneath. Stir occasionally. Add the seafood for the last 5 minutes.

Cut the lemon into wedges. Serve the paella with the lemon. Tasty with some finely chopped parsley.