Paella-Style Rice with Chicken & Shrimp

Heat half of the olive oil in a large wok or deep frying pan over medium heat. Fry the onion, garlic and carrot with the turmeric and the smoked paprika for 3 minutes, then stir in the bell pepper and fry for 2 more minutes. Season with salt and pepper.

Add the tomato paste and fry for 1 minute, then add the risotto rice and 350ml stock per person (you will use the rest of the stock later). Bring to a boil. Allow the rice to cook gently for 15 minutes, covered, stirring regularly. Add the green beans and cook for 12 more minutes.

Cut the lemon into wedges. Pat the shrimp dry with kitchen paper. Heat the rest of the olive oil in a frying pan over high heat and fry the chicken with the chorizo and the shrimp for 3 minutes (see Tip).

Tip: the proteins don't need to be done yet as they'll finish cooking later in the paella.

Remove the lid and stir in the rest of the stock, then transfer the shrimp, chicken and chorizo to the paella, along with their cooking juices. Mix well and allow to cook gently for 3 more minutes, or until the chicken and shrimp are done. Season to taste with salt and pepper.