Colorful Mixed Paella

Rinse chicken, pork and rabbit. Pat meat dry and cut into portion-sized pieces.

Blanch tomatoes, peel, quarter, remove seeds and chop.

Rinse bell peppers, remove seeds and cut into strips.

Rinse artichokes and halve.

Rinse shrimp tails and shells.

In a large skillet or paella pan, brown meat slowly in hot oil while stirring until golden brown. Add chopped onion and fry briefly. Add chopped garlic, bell peppers, tomatoes, peas and artichokes and fry. Season with salt and pepper.

Sprinkle rice into pot and fold in gently. Pour in broth and bay leaf and saffron dissolved in a small amount of water. Do not stir paella.

Simmer at reduced heat, uncovered, for 25-30 minutes.

10 minutes before rice finishes cooking lay seafood over rice and allow to braise. The liquid should be fully absorbed. Season to taste and serve.