Fry the garlic cloves and chopped onions in oil and then remove from the frying pan again. The same is done with the pork and chicken, which is previously cut into small pieces.
On top of it, in the paella frying pan, fry the fish fillet until golden brown and also take it out and put it aside.
Now cook the long grain rice in oil until translucent and add the chicken soup, stirring continuously. Then season with saffron and add peeled and chopped tomatoes.
When the long grain rice is half cooked, add all the other ingredients and cook on a low flame or in the oven. If necessary, add chicken soup to prevent the paella from becoming too dry.
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