Dissolve the saffron in the water and heat gently in a saucepan.
Heat the oil in a wok. Add the garlic, shallots and grated ginger. Cook for 2 minutes, then add the rice. Turn in the oil until it becomes translucent. Add the saffron-flavoured water, season and sprinkle with paprika. Bring to simmering point, cover and leave simmering for 15–20 minutes.
Meanwhile, cook the cubed pork and diced chicken in a lightly oiled saucepan until they are golden.
Serve the rice topped with the cooked meat.