In a paella pan, heat olive oil and sauté the garlic. Add the onion, green bell pepper, and tomato, all finely chopped. Stir in the saffron threads or sweet paprika, then add the chicken wings, pork ribs, and brown them.

Pour the rice into the center of the pan, add salt, and sauté, stirring to prevent the rice from sticking or burning. Add enough fish stock to cover the rice. Cook for 20 minutes over medium heat.

Add the vegetables and more saffron threads, cook for 3 minutes, then add the langoustines, shrimp, and mussels. Cook for 10 minutes, adding more stock as it evaporates, until the rice is al dente.

Let the paella rest for 10 minutes so the rice absorbs the remaining liquid and the flavors blend. Do not cover. Serve hot.