Prepare all ingredients and reserve them.

• Wash and cut the pepperonis in small cubes of approx. 1cm side.
• Cut each pork loin chop (or chicken leg) in two
• Wash and cut the squids in thin slices (5 mm thick)
• Cut the cloves in two and remove the germs
• Wash and cut the tomatoes in small quarters
• Wash and clean the mussels, keep them in the fridge.

Brown the ingredients

• Pour olive oil in a large pan and heat on moderate fire
  Brown the pepperonis without burning them, till they start to melt (around 15 minutes). Remove them from the pan with a skimmer and save for later.
• In the same oil (add a little bit if needed), brown the meat. It must be sealed and nearly cooked (plan 8 to 12 minutes for the pork, depending on how thick are the chops, and between 10 to 15 minutes for the chicken). Remove from the pan, and save for later.
• In the same oil, brown the squids. Regularly turn them for 5 to 6 minutes, remove from the pan and save them.
• Still in the same oil, brown the shrimps and gambas, searing them on top and under, for 3 to 4 minutes.
• Remove from the pan and save.

Cook the rice

• In the same oil, put the garlic cloves and melt the tomatoes. When they start to fell apart, strew the ricein the pan, stir in to cover it with oil, and brown it.
  When it start to be translucent, add the pepperonis and stir.
• You have already prepared a large glass of water with two bags of curcuma, salt, pepper and saffron threads.
• Pour it over the rice, and mix well to colour it. Add in the pan the pork, squids, shrimps and gambas. Wet the rice with the rest of the water (take care it does not overflow).
• Let the rice cook over moderate heat, and absorb all the water. It needs more or less 25 minutes. Add water if necessary.
• 10 minutes before the end of the cooking, put the green peas, and put the mussels with the round part in the rice. They will cook and open at the end.

The cooking is finished when the rice is cooked, with the water totally absorbed, but the plate still humid. Remove the pan from the heater, and cover it for 5 minutes, letting the paella absorb the remaining water (you can use aluminium foil).During that time, cut the lemons in eight parts, to decorate. Serve and enjoy. It is possible that the rice sticks a little bit to the pan. It’s a sign it is perfectly cooked!