Preparation
· Cut paprika pepper, garlic, parsley and saffron

· Cook chicken and lamb in different pots and prepare broth

· Put sausages and laurel leaves in big pan and steam with olive oil

· Roast potatoes gently in separate pan

· Add potatoes, meat, paprika pepper, garlic, parsley and saffron to sausages and laurel leaves in big pan

· Add some chicken broth, cook gently on low heat until broth evaporates

· season with salt and pepper

			Ingredients I (typical Ibicencan plate) 1 kg chicken 1 kg lamb blood sausage liver sausage ¾ kg small potatoes 1 small paprika pepper 5 cloves of garlic 2 laurel leaves fresh parsley salt, pepper, saffron, sweet red pepper olive oil