Tomato jambalaya with chicken and shrimps
- Heat a large pan, add a little oil and brown sliced boneless, skinless chicken. Remove to one side.
- In the same pan, cook diced onion, chopped garlic and green peppers with seeds removed for 5 minutes, stirring often. Add rice and spanish smoked paprika and stir-fry for 1 to 2 minutes. Add tomato purée and stock. Bring to the boil, then cover and simmer gently for 10 minutes.
- Fluff up rice and stir in browned chicken, shrimps, chopped parsley and season with salt and pepper. Cover and simmer for 10 minutes more. Serve immediately.