Fry the meat in the paella pan with oil and salt.
When the chicken is browned, add the basses to brown them.
Add the tomato, let it cook a little and add the paprika.
Quickly fill with water and let it cook until the water is reduced.
After this time, add the rice and, when it starts to boil again, add the garrofó and let it cook for about 15 minutes.
Then place the rosemary on top of the rice and leave to cook for 5 minutes more.
If we want the socarrat, it is necessary to raise to strong fire the last minute, to turn off and to let rest.