Wash the mussels, open them for 3 minutes in a saucepan over high heat.Let them stand out of the fire in their water.
Bring 25 cl of water to the boil, immerse in the langoustines for 3 min.
Keep them out of the fire, in the covered container, while preparing the meat
Peel and chop the onions.Cut the pork loin into cubes.
On medium heat, fry all ingredients for 10 minutes in the casserole with chicken pieces in 3 tbsp oil soup.
Cut the squid into slices and add them, as well as the tomato paste, bay leaf, saffron, salt and pepper Simmer all for 10 min under cover.
Filter the water of scampis and mussels and add it.
Fill with 2 liters of water. Bring this broth to a boil, add the peas and frozen artichoke bottoms, cook for 10 to 12 minutes while preparing the rice.
Cut the chorizo into slices.
Heat the remaining oil in the paella pan, add the rice stirring with a wooden spoon, until it is translucent and shiny.
Pour the broth by louche, arrange the ingredients: meat, squid and vegetables. Cook paella uncovered for 15 minutes over medium heat.
Sprinkle with peeled garlic and chopped parsley, add the sliced chorizo.Stir with the wooden spoon.
Garnish with mussels and langoustines.Cover, let stand out of heat for 5 min.
Present the paella at the table in its baking dish.
Enjoy your meal from
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