Paella with Chicken & Shrimp

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

• Add the tomato paste and fry for 1 more minute, then add the tomato, the risotto rice and the stock.
• Bring to the boil and allow to cook gently for 15 minutes, covered, stirring regularly.
• Meanwhile, discard the tips of the green beans and then cut into thirds.
• Transfer the green beans to the wok and cook for 12 more minutes.

• Heat a drizzle of olive oil in a frying pan over high heat and fry the chicken for 5 - 7 minutes.
• Meanwhile, pat the shrimp dry with kitchen paper.
• Transfer the chorizo and the shrimp to the chicken, then fry for 3 more 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 transfer the shrimp, the chicken and the chorizo to the paella, along with their cooking juices.
• Mix well and allow to cook gently for 3 - 4 more minutes, or until the chicken and shrimp are done. Season to taste with salt and pepper.
• Meanwhile, cut the lemon into 6 wedges and roughly chop the parsley.