Veal bones and head, bones and skin of the fish is poured over 1 liter of salted water. Add clean and sliced ​​roots for soup and cook 1 hour over low heat. In a large flat pan - Spanish housewife uses deep iron pan also called paella - melts half finely chopped 2 tbsp salo with vegetable oil. Cut into several pieces and rub with salt chicken fry, add a little water, boiled and leave in a warm place. Then fry the chopped meat into small cubes, add a little water, salt and pepper and stew until tender. Also be removed and put in a warm place. Rest, cut into small cubes salo melts in the pan along with chopped onion and fry the peppers. Pour the washed and dried rice and stew over low heat 5 minutes. Make up half of the strained broth. Season with salt and pepper. Once the rice, make up and remaining broth, add the peeled, chopped tomatoes, sprinkle with lemon juice, stewed in vegetable oil remaining pieces of fish and meat. Ten minutes later put peas, spices and - if there are no fish in the dish - crab. Paella put another 5 minutes in the preheated oven, then immediately served.