Paella

Required products:

2 glass figure

1/2 PCs chicken

200 g veal - pulp

200 g pork - flesh

80 g bacon finely chopped

2 onion - head

3 sweet pepper - pod

2 PCs tomatoes

2 tbsp. green peas
some peas to choose? we'll show

4 tbsp. vegetable oil

300 g bone calf

500 g fish fillet

1 tbsp. tarragon chopped

1/2 lemon juice

saffron - a pinch

salt

ground pepper

1 greens - beam

Fish fillets cut into pieces, salt and pepper, sprinkle with lemon juice and saut with part of the oil.

Veal bones pour 1 liter of water and boil with a bunch of greens on low heat for 2 hours. The broth strain.

Half the norm bacon melt 2 tablespoons of oil and fry the diced chicken and meat. Salt.

With the remaining bacon fry sliced onions and peppers.

Rice wash, mix with onions and peppers and cook for 5 minutes. Pour 2 cups of broth, season with salt and pepper and boil. When the rice will swell, pour the remaining broth, add sliced tomatoes, fish, meat and chicken. Stir and simmer 10 minutes. Then add the peas, tarragon, saffron and place for 5 minutes in the oven. Serve hot.