Catalan Paella

Preparation:

Preparation: In a large saucepan with plenty of water, cook 200 g of chickpeas, after having soaked them for one night. After about an hour and a half of cooking, add: 1/2 chicken, 250 g of veal breast, 250 g of mutton shoulder and 125 g of smoked bacon, all cut into chunks (except the chicken which will be deboned at the end) . After about half an hour of cooking, add: 2 onions, 2 carrots, a large stalk of white celery, 500 g of white cabbage, 750 of potatoes, all roughly cut into pieces, salt and pepper to taste. Cooking continues for another 25 minutes (check if you need to add some water). In the meantime, prepare some meatballs with 250 g of minced beef, 1 egg, breadcrumbs, a little milk, salt and pepper, which you will add to the pan at the end, cooking for another 10 minutes. At this point (the water will have almost completely dried up) bone the chicken, remove the skin and arrange the pieces on the surface together with the meatballs.