Heat olive oil in a large pan over medium heat.

Sauté diced bell peppers until softened.

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Add the 150g chicken pieces and cook until lightly browned.

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Stir in the 200g seafood mix and cook briefly until just starting to turn opaque.

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Add the 200g rice and stir to coat with the oil and juices.

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Pour in water or broth (enough to cook the rice) and add spices.

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Bring to a boil, then reduce heat to a simmer.

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Cook uncovered until the rice is tender and most liquid is absorbed (about 15–20 minutes).

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Adjust seasoning if needed and let the paella rest for a few minutes.

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Serve hot or package for takeaway.