Dice tomatoes, bell peppers, and red peppers into small pieces.

Mince garlic.

Heat 4 tbsp olive oil in a large pan over high heat.

Cook the diced vegetables until tender, then season with salt and pepper.

Remove the vegetables from the heat and set aside.

Cook peas in boiling salted water until tender.

Add the cooked peas to the cooked vegetables.

Thoroughly clean mussels or clams.

Cook the shellfish in a pan over high heat without water until the shells open.

Cool the shellfish, shuck them, and add the meat to the vegetable mixture.

Add diced crabmeat to the vegetable and shellfish mixture.

Cook shrimp in salted water for about 5 minutes.

Heat the remaining olive oil in a deep skillet.

Fry chicken pieces for 20 minutes, turning each piece to ensure even cooking.

Drain the fried chicken and keep it hot.

Sauté bacon, veal cutlets, and sausages in the same skillet.

Cut the sautéed meat into pieces.

Prepare a pilaf using long-grained rice and saffron or turmeric.

Just before serving, mix all the cooked vegetables, meats (except the chicken and shrimp), and the rice together carefully.

Transfer the mixture to a deep earthenware dish.

Arrange the fried chicken and cooked shrimp on top of the paella.

Serve hot.