Cut the wings and legs. Peel the tomatoes and halve them horizontally. Press to extract the seeds. Crush coarsely. Clean the peppers and cut them in strips. Clean the mussels thoroughly. Peel and mince the onion.

Warm up the oil in a paella pan over moderate heat.

Put the pieces of chicken and cook until they take a nice golden coloration. Take the chicken out of the pan and set aside.

Sweat the onion in the pan until soft. Add a bit of oil if needed.

Add all the vegetables.

Make them sweat.

Add the rice and stir well to coat with the oil that is at the bottom of the pan. Brown it slightly.

Put the pieces of chicken back in the pan.

Cover the ingredients with boiling chicken stock.

Add the green peas.

Add the mussels, langoustines, and sliced chorizo.

Cover and cook over low heat for 20 minutes. Stir from time to time and add a bit of stock or water if needed. Dissolve a dash of saffron in a bit of water and pour into the rice. Stir and season.

Serve the paella in the pan, after having elegantly arranged the langoustines on top of it.