Cut the chicken breasts into 1-inch cubes.

Slice the bell pepper into strips and chop the onion.

Heat 2 tablespoons of olive oil in a large skillet or paella pan over medium-high heat. Add the diced chicken breast and cook until golden brown on all sides, about 5 minutes. Remove the chicken and set it aside.

In the same pan, add another tablespoon of olive oil. Add the bell pepper and cook until just softened, about 2 minutes. Remove it to the side of the pan. Add the remaining 1 tablespoon of olive oil and the chopped onion and sauté for about 2 -3 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the rice to the pan and stir it with the vegetables. Add the smoked paprika, salt and pepper. Toast the rice for 1 or 2 minutes.

Stir in the tomato sauce or diced tomatoes. Pour in the chicken broth, mix well, and bring to a simmer.

Return the cooked chicken to the pan, and add the green peas. Spread it evenly. Lower the heat to medium-low, cover the pan, and let the paella simmer gently for 15 minutes.

Arrange the shrimp over the rice, pressing them slightly into the mixture. Cover again and cook for an additional 8-10 minutes, or until the shrimp are pink and cooked through, and the rice is tender.

Remove the pan from heat and let the paella rest, covered, for 5 minutes. Garnish with freshly chopped parsley before serving. Enjoy!