INGREDIENTS

• 275 g chicken breast
• 225 g shrimps (without head, with shell; deveined)
• 200 g cherry tomatoes
• 1 green bell pepper (approx. 200 g)
• 2 small shallots
• 1 clove of garlic
• 75 g bacon slices
• 800 ml chicken stock
• 1 small jar of ground saffron (0.2 g)
• 2 tablespoons olive oil
• salt
• 100 ml dry white wine
• 1/2 tsp paprika powder, sweet
• 1/2 tsp smoked paprika powder
• 150 g peas (frozen; defrosted)
• 1 squeeze of lemon juice
• freshly ground pepper
• 2-3 tbsp. finely chopped parsley

HOW TO MAKE IT

1. Wash the chicken breast under cold running water, pat dry with kitchen paper and cut into slightly larger pieces. Also rinse and dry the shrimp. Wash the tomatoes and peppers. Halve the tomatoes, seed the peppers and cut into strips. Peel and finely dice the shallots and garlic. Cut the bacon into strips and separate the strips from each other. Heat the chicken stock and saffron in a small saucepan.
2. Heat the oil in the pan and sear the chicken in it briefly over high heat until hot all around - it does not need to be cooked through. Lift out. Sauté the shrimp in the fat of the pan, also briefly on both sides with a little color, and remove.
3. Sauté the diced shallots and garlic in the hot skillet over medium heat, stirring, for 1-2 minutes. Add the bacon strips to the pan and fry briefly. Sprinkle with both types of paprika powder. Deglaze with the wine. Bring the liquid to a light boil, add the rice, pour in the saffron poultry stock and simmer the whole thing uncovered over medium heat for 15 minutes. If the stock boils away too much, add a little water.
4. Add the tomatoes, peppers, peas, chicken and shrimp to the rice pan and cook for another 3-5 minutes. Season the paella with lemon juice, salt and pepper, sprinkle with chopped parsley and serve in the pan.