1. break out scampi heads with scissors, coarsely chop. Cut tails in half lengthwise with skin, gut and cover to cool. Peel and coarsely dice the onions and garlic.
Brown scampi heads in 3 tbsp. oil, add onions and garlic and fry briefly. Add paradeis pulp, extinguish with white wine. Add saffron and bay leaf, fill up with vegetable stock and 600 ml tap water, season with salt and season with pepper. Bring to a boil, then simmer on low heat for 45 minutes.
Pass through a sieve, catching the stock.
In the meantime, peel and finely dice shallots. Clean beans, sauté in boiling salted water until al dente, cool immediately, cut in half, set aside.
Drain, skin and finely dice the tomatoes.
Cut the chorizo sausages into small slices, sauté with shallots in 1 tbsp. oil. Add the long grain rice, fill up with 300 ml scampi stock and sauté for about 1/2 hour. Gradually add the remaining stock (1.2 l in total) while stirring. Add beans and diced tomatoes after 20 min.
Brown the scampi tails in the remaining oil on the flesh side, season with salt, season with pepper, remove.
6. pluck savory from stems and chop. Fold the shrimp into the long grain rice, season with juice of one lemon, salt and pepper. Put the paella in the frying pan sprinkled with savory on the table.
Our tip: For variety, use a