Clean all the veggies. Cut the bell pepper and onion into fine cubes. Cut the cherry tomatoes in 8.

Fry the onions over medium heat. Fry the scampi in the same pan and take them out. Fry the chicken brown in the same pan a little later. Add the brown rice, bell pepper and turmeric to the pan. Add all the chicken stock immediately and let it boil for 10 minutes.

Finally, add the cherry tomatoes, peas and scampi to the paella and stir well. Let it all heat up for a few minutes. Put some lemon juice over the paella. Serve with fresh mint.