In a small bowl, combine the garlic powder, salt, black pepper, onion powder, and smoked paprika. Mix to combine.

If you are using chicken in this dish, use the mixed seasoning to lightly season your chicken breast. Only use about ⅓ of your seasoning to do so.

Coat the bottom of the pan with cooking oil and heat over medium-high heat. Once hot, add your chicken and cook on each side for about 3 minutes until browned. Once browned, remove the chicken and set aside.

Using the oil and juices left in the pan, add your diced onions and pepper and saute for about 5 minutes. After, add your garlic and cook for about 1 minute until it's fragrant.

Next, add your rice and allow it to absorb the oil that is left in the pot for about 1-3 minutes.

After, add your chicken broth, wine, tomato sauce, remainder of the spices, and saffron. Bring the liquid to a boil and then add back your chicken. Lower the heat to a simmer. Allow the rice to absorb the water and cook, about 30 minutes.

Once the rice has absorbed the majority of the water and is soft, begin to add your seafood. First add your shellfish (clams and mussels), cover the pot and allow the shellfish to cook for 5 minutes. After, add any large pieces of fish (cod), cover and cook for another five minutes. Lastly, add your squid, shrimp, and scallops (because these take the least amount of time to cook) and cook for another five minutes.

Once all your seafood is cooked, finish off the rice with a few fresh pieces of parsley and a limit of fresh lemon juice on top.