Rice with seafood

peel the prawns
wash the mussels and cut the squid into rings
soak the saffron threads for 20 minutes in 2 tablespoons of boiling water
place the tomatoes in a saucepan and blanch them for 2 minutes, submerge them in cold water and peel them, cut them horizontally in half, gin them and chop the pulp
heat 1 tablespoon of oil in a saucepan and fry the chorizo ​​slices over medium heat for 5 minutes until golden brown
drain on kitchen paper and fry the chicken pieces for 5 minutes or until golden brown and also drain on kitchen paper
fry the pork for 3 min until browned and drain on kitchen paper.
heat the remaining oil in the saucepan and put the garlic, onion, saffron with its liquid and turmeric, keeping them over medium heat for 3 min until the onion is browned
add the tomatoes for 3 min until tender.
add the rice and stir for 5 more minutes until it becomes translucent.
Pour in the broth and bring to a boil, cover and boil for 10 min
add the chicken pieces again
covering the saucepan and letting it boil for 20 more minutes.
Add the pork, prawns, mussels, squid, chorizo ​​and vegetables: cover and cook until all the liquid is consumed.