Paella

2 glass rice

1/2 pcs. chicken

200 g veal - pulp

200 g pork - pulp

80 g bacon finely chopped

2 onions - head

3 sweet pepper - pod

2 pcs. tomatoes

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

4 Art. l. vegetable oil

300 g veal bones

500 g fish - fillets

1 Art. l. chopped tarragon

1/2 lemon juice

Saffron - a pinch

salt

ground pepper

1 greens - beam

Fish fillets cut into portions, add salt, pepper, sprinkle with lemon juice and fry with a piece of butter.

Veal bones pour 1 liter of water and boil with a bunch of greens over low heat for 2 hours. Broth.

Half the rate of bacon melt 2 tablespoons of oil and fry the diced chicken and meat. Season with salt.

With the remaining bacon fry chopped onion rings and sweet pepper.

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