Preparation time: 15 minutes
Cooking time: 45 minutes

1. Brush and beard the mussels; steam them, removing them once they open up; remove the empty half shells and set aside the half shells containing the meat;
2. heat the fish broth and add the saffron;
3. sauté the langoustines and shrimp with a little salt in a paella pan; remove and set aside once they change color;
4. in the pan, sauté the calamari, then the garlic and tomatoes for a few minutes; add the red chili and rice; stir quickly, then add the very hot fish stock. Correct the seasoning.
5. Cook over high heat for 10 minutes; reduce the heat and cook for 8-10 minutes longer, until the rice is tender.
6. Top with the mussels, shrimp and langoustines; leave the pan on the heat just long enough to reheat the shellfish; remove from the heat and let rest for 5 minutes before serving.