1. In a paella pan over low heat, heat the olive oil and color the chicken breast.

2. Remove the chicken and keep it on the side.

3. In the same oil, sauté the onion, add the moghrabieh until brown color.

4. Add bell peppers, garlic, grated tomato. Stir again. Pour the broth. Boil, add spices and herbs.

5. Add the chicken on the moghrabieh and cook the paella on low heat for 5 minutes.

6. Add the shrimp, squid, octopus, Monkfish.

7. Cover the paella with aluminum foil.

8. Bake the paella in a preheated oven at 160ºc for 15 to 20 minutes. Take the paella out of the oven; let it stand for 5 minutes before serving it.

To serve: Lemon wedges, Chopped coriander, green peas, pomegranate seed, olive oil