Clean and prepare the vegetable, seafood and meat and cut into pieces if necessary.

Heat up one third of the oil in a frying pan and lightly fry the artichokes, beans, and pepper.  In another frying pan, heat up another third of the oil and brown the meat.  Season with salt and pepper and simmer over a low heat for 10 minutes.  Finely chop the onions and garlic, heat the remaining oil in the paella pan from the vegetables and the meat.  Now mix the rice.  As soon as it turns transparent add the squid, prawns and mussels, add the tomatoes.  Season with salt and pepper and simmer for 10 minutes.

Add the saffron to the hot fish stock, and pour into the paella pan.

Cook over a very low heat for 10 minutes, arrange the langoustines on top and simmer for another 10 minutes.  The paella may be served garnished with mussels prawns and lemons.