• In the paella pan, add some oil and brown the pork ribs on medium heat, until caramelized. Move the meat aside
• add the panceta in the middle, when it's starts to brown, add the onion and garlic

Personalization:

• (add the chicken breast cut in small pieces about here)
• when the onion starts to brown, add the red pepper, mix it well and add immediately the water so it won't burn.
• You can use half caldo de pollo (chicken stock)
• This is where you supposed to add the pig ears, but we don't use this step.
• Let it cook for about half an hour on medium heat
• Add the Fideua to the pan mix it and arrange it and let it cook
• when it's almost done, sprinkle the finely chopped saussages on top for taste.
• Cook it until the caldo/water evaporates
• sprinkle the oregano on top just after it finished cooking

• Peel garlic claws and slite it, add olive oil to a pan, and fry the garlic golden, take it out from the oil
• In the same oil, add the tenderloin cubes seasoned with salt and pepper. Cook on the high heat until it's nice and golden outside.
• Incorporate the garlic again and cook them with the tenderloin for 2 minutes
• Add the laurel, a splash of vinegar, white wine and water.
• Let boil over high heat until sauce has reduced, stirring occasionally.

• Start with the stuffing: chop the ingredients finely (onions, mushrooms, bacon and ham)
• In a pan put about 2 tablespoons of oil and when it´s a bit hot, add the onion. Move it in the pan until slightly transparent mixing it lightly.
• Add the mushrooms. After a few minutes add the bacon. When we see that there is no more juice in the pan, we can turn off the fire and add the ham into the mix as well as the pock pate. Mix everything well and put it aside.
• The meat has to be cut in "book shape" (to form a long strip), add a bit of salt and pepper and cover it with mustard and a bit of honey.
• Cover the meat with the stuffing evenly, leave a bit of empty meat on both sides for the rolling.
• Tie it with Butcher Twine and place it in meat netting.
• Put some oil in a big enough pot, and first "seal" the meat with hot oil on all sides. When golden on all sides, take it out from the oil.
• Add the garlic cloves, the two chopped onions, and cook it until golde. Place the meat on the onions, add a little bit of salt and pepper, the bay leaf and pour the white wine.
• Leave it a few minutes until the alcohol evaporates from the vine (it can be replaced with broth)
• Turn the meat on the other side, add the hot broth and place on the lid.
• Leave it to cook, about 15 minutes after the preassure is built up in the preassure cooker. In normal pot would take at least 45 minutes to cook (or more)
• When it´s cooked, take it out, remove the netting and let it cool.
• The liquid can be blended to form a nice sauce.