Spanish Rice Dish (paella)

Peel and coarsely chop the onion and garlic. Peel, core and dice the tomatoes. Cut the chicken breast meat into bite-sized slices. Rinse the mussels and squid, peel and rinse the shrimp, and chop all. Heat 5 tablespoons of olive oil in a large, deep frying pan and fry the onion until soft.  Add the garlic and 1/2 liter (approximately 2 cups) of broth and simmer uncovered for 10 minutes. In a large paella pan, olive oil and fry the rice, stirring briefly. Dissolve the saffron in a few spoonfuls of hot broth, then add it and the remaining broth/onion mixture to the rice. Bring to a boil, then simmer for 25 minutes.