Defrost shrimps and seafood separately. Peel onion and garlic and dice finely. Clean, wash and chop the peppers and tomatoes.
Peel prawns down to the tail fins. Remove the intestines. Wash shrimps and pat dry. Fry in 2 tablespoons of hot oil for 2-3 minutes. Season with salt and pepper and remove.
Add 2-3 tablespoons of oil to the hot frying fat. Stew onion, garlic, vegetables and bay leaf for about 10 minutes. Stir in between. Season with salt, pepper and sweet paprika. Wine, strained tomatoes, 1⁄4 Add l water and stock, bring to the boil.
Then add the rice, bring to the boil again and simmer for 15-20 minutes. Stir from time to time.
Rinse and drain the seafood. Add to the rice and cook for about 10 minutes. Place the prawns on the rice just before the end of the cooking time and heat them up. Season to taste with salt, pepper and lemon juice.
Garnish with coriander and lemon.
Drink tip: Portuguese white wine, e.g. Vinho verde.