Paella

In half of the heated oil, steam the pork and chicken together with the onions until soft. Season with salt and pepper. Add the strips of ham and sauté.

Mix the saffron with the hot clear soup and add to the meat. Add the bay leaf spice and simmer on low heat for 30 minutes. Remove the bay leaf spice. Add the long grain rice and make 15 min.

Meanwhile, sauté the bell bell pepper and tomato strips in the remaining oil. Add the peas and beans, pour a little clear soup and cook until tender.

Mix the shrimps, mussels, vegetables and mushroom leaves into the long grain rice. Season with salt, pepper and cayenne pepper. Stew again for 5 to 10 min until the long grain rice is soft.

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