How to cook
Clean the mussel shells very thoroughly of any seaweed or grains of sand stuck to them, then pour on hot water, enough to cover them and boil for just 2-3 min. until they open up. Throw out the water. Your mussels are now ready for your paella.
Heat 2 tbsp of olive oil and braise the shrimp and cod fillet that's been cut into pieces. Season with salt and black pepper and once ready, transfer them to another container. In the same pan you used for braising, pour in another 1-2 tbsp olive oil and braise the finely chopped peppers and onions.
Once they soften, add the pressed garlic and rice. Pour in the wine and stir very well. Dissolve the saffron in the chicken broth.
Once the rice completely absorbs the wine, start pouring in a little bit of the broth with saffron. Leave the rice to absorb it and repeat this process until 3/4 of the broth is used up.
Now it's time to add the mussels, shrimp and fish. Pour in the remaining broth, cover with foil and bake for about 20 min. in a preheated 356°F (180 °C) oven. Once you take it out, leave it for 10 min. before you remove the foil, so that the juices get absorbed well.
Sprinkle the paella with lemon juice and serve.