Soak the dried white beans in warm water, the night before use.
Cook the beans in three litres of lightly salted water.
Peel the turnips and cut into small pieces. Wash the pig´s trotter and ear and cut into small pieces, doing the same with the shin of beef, adding them to the pot, followed by the belly pork, the black puddings, the blood sausages and the turnips. Ajust the salt, and leave to cook slowly for 1 hour.
Once everthing is cooked, add the rice and season with the saffron, cook for a further 20 minutes stirring occasionally.