½ cup extra virgin olive oil
3 ½ pounds of boneless chicken thighs and pork ribs, cut into small portions
(Note: don’t use the breast meat)
2 chicken livers
1 tablespoon salt plus extra for seasoning
½ teaspoon pepper
2 medium onions, chopped
1 garlic clove
A hefty pinch each of saffron and turmeric
2 large ripe tomatoes, chopped
2 cups chopped mushrooms (we use chanterelles)
2 cups green beans, cut into 1-inch lengths
2 cup red wine
14 cups water
3 artichokes, quartered, outer leaves and chokes removed
1 cup cauliflower, chopped
2 cups round rice: (same type as you would use for paella, like Bomba)

Place the pot on the fire. Add the oil.

Season the meat and livers with the salt and black pepper. Add the meat and livers to  the pot, and brown it slightly. Remove the livers, add the onion and let it brown.

Meanwhile,  in a mortar with a pestle grind the garlic with a hefty pinch of salt, add the livers and the saffron and turmeric and grind until the liver is a paste.

Add the tomatoes to the onions in the pot and cook until softened. Add the mushrooms and cook for a few minutes. Add the green beans and cook for a few minutes. Add the wine and let is simmer until it starts to evaporate.

Add the water to the pot, cover and simmer 20 minutes.  Add the artichokes, and boil for ten minutes. Add the cauliflower and the rice and boil for about 10 to 15 minutes, stirring from time to time. Remove the pot from the fire when it is almost ready and let it finish cooking in the pot without fire. Serve immediately.