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Preheat the oven to 425°. Brush the leek with 1 teaspoon of the olive oil and prepare on 1 aspect of a mountainous baking sheet, carve aspect down. On the opposite aspect, toss the squash with 2 teaspoons of the olive oil. Season the vegetables with salt and pepper and roast for 20 minutes, or unless golden and neutral gentle. Gash the leek into 1-creep lengths.
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Meanwhile, warmth 1 tablespoon of the oil in a 14- to 16-creep paella pan or skillet. Season the rooster with salt and pepper; prepare dinner over moderate warmth unless golden, 10 minutes. Switch to a plate. Add the onion and the final 2 tablespoons of oil to the pan; prepare dinner over low warmth unless softened. Add the chorizo, saffron and cayenne; prepare dinner over reasonably high warmth, stirring, for 2 minutes. Add the rice and 1 1/2 teaspoons of salt; prepare dinner, stirring, for 2 minutes. Bound in the inventory, tomatoes, chard, leek and squash.
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Nestle the rooster into the rice, skin aspect up. Simmer the paella over low warmth for five minutes. Switch to a 350° oven and bake for Half-hour, or unless the inventory is absorbed, the rice is gentle and the rooster is cooked by. Steal away from the oven and quilt with a towel; let stand for 10 minutes. Serve without delay.