Add the cleaned and sliced peppers and cook for another 5 minutes. Meanwhile, heat the chicken broth, so that it's warm and the culinary process isn't interrupted. Add the chopped tomatoes and cook for another 5 minutes.
Pour the rice in and add 2 cups (500 ml) hot water. 5 minutes later, pour in the broth and stir well. Once it comes to a boil, reduce the heat and simmer for 15 minutes. Stir and then add the shrimp, peas, saffron, salt and pepper to taste.
Continue cooking for another 10-15 minutes, until the liquid is absorbed. Remove from the heat and cover the container with a large lid. Cover the paella with a sheet of aluminum foil to temper for 5-10 minutes before serving.
Serve the original Spanish paella with some roughly chopped fresh parsley and some freshly squeezed lemon juice.
To thus prepared paella you can also add cooked mussels with their shells.