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Preparation:

Ensure you have the oven preheated at 200C
Ensure that the chicken stock has come up to the boil and is hot

Over high heat place the olive oil in the paella pan and sautee the chicken and rabbit, season with a little salt, once the pieces start to take a golden brown colour lower the heat and add the chopped onions. Stir around until the onions start to turn golden at this point add the chopped garlic. Once the garlic starts to smell add the chopped tomato and the pinch of paprika, do all of this on a low heat. Add the rice and the saffron and a pinch of salt. Turn the heat up and add the all the stock in one go, mixing and spreading the rice evenly in the pan. Allow the stock to come to a vigorous boil and add the mixed vegetables. Allow the rice to come back to a vigorous boil and with a spoon gently mix the rice one last time keep the rice boiling for 2 minutes before lowering the heat so that the rice is on a gentle boil. Keep it at a low boil for 12 minutes. It is important not to move or mix the rice at this stage as you want an even distribution of the rice. Taste the stock and season with salt if necessary. Remember that it will get a little saltier when placed in the oven as the stock concentrates. Place the paella pan in the oven for 6 minutes. After 6 minutes take the paella out of the oven cover with tin foil or even better a tea towel for another 4 minutes to allow the rice to rest.

Serve directly from the pan and eat while hot. If desired serve with some lemon wedges

Preparation

In deep pot place the 1ltr of vegetable oil to heat.
Peel all the potatoes and cut in half and slice half moons with about 1cm width.
Peel the onion, cut in half and slice length wise in thin strips. Mix with the potatoes.
Sprinkle with a little bit of salt and place in the oil to simmer lightly. You do not want to fry them on a high heat but allow the oil to simmer slowly.
Cook for about 30 minutes or until the potato is cooked through
Drain the potato and onions in a colander when cooked.
Beat the eggs in a bowl, big enough to hold the potatoes and onions as well
Mix all of it together and allow to sit for 5 minutes.
In a non stick pan place a little olive oil in the pan and heat well.
When the pan is smoking add the egg mixture and mix around as if you where starting scrambled eggs.
Flatten the omelette and shape around the pan With a plate or a lid place on top of the pan and flip the omelette over.
Place a little oil in the pan and gently slip the omelette back into the pan.
With a spatula tuck the sides of the omelette in forming it properly.
Lower the heat and cook slowly allow to cook until you want it whether well done or a little raw in the centre. Flip the omelette a couple of times during the cooking process to ensure that they do not get burnt.
Place on a plate and serve either hot or warm. The omelette can also be kept in the fridge and eaten cold.

Preparation:

Soak the white bean for 12 hours in the 2 litres of mineral water. The water that you use to soak the beans is the same water that you will be cooking the stew itself.
Ensure that the pancetta has also been soaking in water for 12 hours
Place all the ingredients with a pinch of salt, except the olive oil , the paprikaand the saffron, in a pot with a lid.
Bring up to a boil. With a spoon skim off the foam that is generated, bring the pot down to a very gentle simmer.
Once the foam has been skimmed off add the olive oil, pimenton and saffron.
Allow the fabada to slowly simmer for about 20 minutes, shock the stew with a small glass of cold water to relax the beans and allow to come back to a slow simmer for another 20 minutes.
After the 40 minutes check the beans to see if they are cooked, if they are not cook for another 15 minutes or until cooked.
Take the beans off the heat, take the chorizo, morcilla, pancetta and lacon out of the stew and cut into bite sized pieces. Place it all back into the pot and allow to sit for another 10 to 15 minutes.

To serve:
Bring the fabada up to a gentle simmer and serve immediately. Do not boil the fabada to vigorously as the sauce will start to thicken from the starch of the beans and can stick to the pot.

The fabada is traditionally eaten all together with the meat and good crusty bread.