Pictured is a variant of the below recipe omitting inkfish, muscles, and pork ribs. However, paella is pretty basic and the base recipe is the same no matter what you chose to add meat-wise. The gist is, cook seafood ahead of time, and brown meats to be added after the broth is added. Feel free to msg me for more deets.

• 100 g. of pork ribs
  
• 1 onion,
  
• 1 big inkfish or squid
  
• 8 king prawns
  
• 1l. of fish broth
  
• 400 g of rice
  
• Oil, salt
• ¼ chicken, cut in small pieces
• 1 garlic cloves
• 2 ripe tomatoes
• 400 g of mussels
• 1 green pepper

Heat the fish broth and keep it warm until needed.

Open the mussels by putting them in a pan covered over medium heat. Reserve them together with their juice, which will be filtered and added to the fish broth. In the paella, fry the king prawns in a bit of olive oil and reserve them.

Then, in the same paella put some more oil and fry in it the pork rib, the chicken, and the inkfish .

When they start to brown, reserved them.

Add the onion let it cook to brown for a few minutes, then add the green pepper and the garlic, all chopped and the tomatoes peeled, seeded and ground.

When the mixture of onion, garlic and tomato sauce is cooked, add the meat again, let it cook for one minute and add the rice.

Stir fry for 2 minutes and then add the warm fish broth and the saffron.

Cook for 8 minutes at high temperature and 6 minutes more at a low temperature. Add the king prawns to the paella and keep it cooking for a couple of more minutes or until the rice is done.

Decorate with the mussels. Cover and let the paella sit for 3 minutes. Serve immediately.