Mixed paella

Prepare the meats:

1. Cut the chicken breast, chistorra sausage, and pork into small cubes.

2. Season with salt and pepper to taste.

Cook the meats:

1. In a large skillet, heat 1/4 cup of olive oil.

2. Add the meats and cook until browned. Remove and set aside.

Sauté the aromatics:

1. In the same skillet, add 1/2 chopped onion and 2 chopped garlic cloves. Sauté until translucent.

Add the rice and wine:

1. Add the 500 g of paella rice and mix well.

2. Pour in 1/2 cup of white wine and cook until it has almost completely evaporated.

Add the stock and seasonings:

1. Add 1 liter of fish stock and the pinch of saffron herbs.

2. Return the browned meats to the skillet.

3. Stir in the 500 g of La Huerta Fresh Harvest.

4. Season with salt and pepper to taste.

Final cooking:

1. Reduce the heat to medium-low.

2. Cook until the rice is done, adding more stock if needed.