This is by no means a traditional paella, but has great flavor and is customizable to your tastes or what you have on hand by using different proteins and/or vegetables. If using shrimp, I would probably cook them about a minute a side where the recipe has you searing the chicken, but not add back to the pan until about 5 minutes away from end of cooking so the shrimp do not get too tough. While this recipe takes a while, it is mostly hands-off and the preparation is not too involved.
The biggest struggle I had with this recipe was getting the rice the way I wanted. My main goal was to not have any (or very few) grains of rice that did not absorb enough liquid and were hard. I also prefer a less-aggressive browning on the bottom of the dish, which is definitely not authentic. However, you may adjust the heat and cooking times near the end to get a firmer bottom crust. Ultimately, after testing different amounts of liquid, rice types, and covering the pan during cooking, I found that using short-grain rice and covering the pan for the first half of cooking resulted in basically no undercooked rice grains. I also abandoned using white rice as I prefer the flavor of the brown rice, so if using a different type of rice you may need to adjust liquid levels and/or cooking times.
A full written recipe may be found here: https://cook.karylstein.com/g/family/r/mini-paella