Oil and season the chicken leg and place in the oven for 15 to 20 minutes at 180° C. Check if it is properly cooked and set aside. Cook the langoustine in a court bouillon and set aside.
Pour the amount of paella into a large pan with oil and heat over medium heat, add the mussels, the chicken leg and the langoustine (s). Stir regularly until the pieces of hake are cooked. When the hake is done, the paella is ready too.
Arrange the paella nicely and finish with the garnish and the lemon wedge.
Tip
For large volumes, it is better to reheat the paella in the oven (follow the instructions on the packaging). If you do this in a large paella pan for an event or similar, then we recommend using chicken/fish stock to wet the paella pan when the paella “sticks” (this can happen if the heat is too high).
