Set a large pot on medium heat. Once hot, add oil, garlic, onion, celery, bell pepper and carrot. Cook for 6 – 8 minutes, or until the veggies have browned and the onions are semi translucen
Add smoked paprika, rice and tomatoes. Stir well, ensuring every grain of rice is covered, and cook until all the liquid from the tomatoes has evaporated, leaving a stickier and thicker consistency, about 3 minutes.
Add chicken and the jumbo shrimp, stir, then add the chicken broth and bay leaves. Bring to a gentle simmer, reduce the heat, then cover and cook for about 35 – 40 minutes, or until all the liquid has been absorbed. Add tablespoons of broth or water if needed.
Garnish and enjoy with side salad! I made a mixed spinach, arugula and fennel salad with mustard vinaigrette.