Paella Valenciana

Preparation:

Preparation: Carefully scrape the mussels, place them on the fire in a covered container without water and let them open spontaneously. Remove the shellfish and set them aside. Now filter the cooking water, then cook the prawns by tossing them, but gracefully, into boiling water and leaving them there for a minute; shell them and put them together with the mussels (the molluscs, not the shells). Cut the chicken into small pieces and brown it together with the diced veal and pork in a rather large frying pan, also adding the peppers cut into strips. Leave to cook for a quarter of an hour. In the meantime, peel the tomatoes, free them from the seeds and cut them into small pieces. Do the same for the courgettes, strip the skin of the sausage and thus stripped, chop it. And the olives? Pit those. Throw all these ingredients into the pan, add salt and pepper according to your taste. Pour in the water from the mussels and cook for about an hour. Once this is done, put the saffron (which you will have diluted in a cup of boiling water) and the rice in the pan. Add more boiling water so that everything is completely submerged. Salt again lightly and cook for another 20 minutes. 5 minutes before removing from the heat, add the peas, mussels and shrimps. Keep in mind that when serving on the table, the cooking liquid must be almost completely consumed.