Spanish Meat Paella with Saffron

Method

1. Heat olive oil in a large paella pan.
2. Sauté garlic and onion until translucent.
3. Add pork belly, chorizo, blood sausage, duck confit, and beef cheek, cooking until browned.
4. Stir in tomatoes and saffron.
5. Pour in chicken stock and bring to a boil.
6. Add bomba rice, stirring to coat with the mixture.
7. Reduce heat and cook until the rice is tender and the liquid is absorbed.
8. Let rest for 5 minutes before serving.
9. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.