Cut the pork into cubes, carve the chicken into pieces.
Fry both in a deep frying pan or saucepan with chopped onions in half the oil and brown, season with salt and pepper. Add ham cut into thin strips and fry briefly, pour clear soup mixed with saffron and make 30 min. Add bay leaf spice and simmer for 20 minutes, then remove. Add long-grain rice, continue cooking for 15 min.
Meanwhile, remove seeds from peppers and cut into strips, peel tomatoes and cut into strips. Sauté both in the remaining oil, add peas and beans and pour a little clear soup, cook the vegetables until almost cooked and add to the rice pot form, with mussels, shrimp and sliced mushrooms under the long-grain rice, season the paella with salt, pepper and cayenne pepper and cook repeatedly for 10 min.
Paella is considered the favorite stew of Valencia and its surroundings, but it can also be found in other Spanish provinces.
Its name is that of the cooking utensil: paella is the name of the large iron frying pan with high sides in which the rice dish is prepared.
The paella can be composed simply or just as elaborately. At least two kinds of meat, shrimps or fish and the vegetables just at hand should always be in it besides the long grain rice.
* From “The 100 most famous recipes in the world” by Roland Goeoeck
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