1) Pack all the ingredients separately.
2) Heat the olive oil in a pot on medium heat.
3) Add the finely chopped shallot. Cook until shallot is soft and golden.
4) Add diced sausage and cook, stirring, for 3–4 minutes until crisp.
5) Stir in the tomato paste and paprika.
6) Pour in the rice and 2 cups water. Bring to a boil and crumble in the bouillon cube.
Season to taste and simmer for about 15 minutes.
7) Stir in the drained seafood and cook for another 5-10 minutes together until the rice is done and almost all the liquid is absorbed.