In a large skillet, add 4 – 5 tbsp extra virgin olive oil. Over medium heat, add chicken. When chicken is 80% cooked, add linguisa followed by the shrimp 2 minutes later. (Deglaze skillet with wine when necessary). Add 3 – 4 tbsp of garlic and shallots when linguisa is added. Remove skillet when cooked and set aside. In a large pot over medium high heat, add extra virgin olive oil. Add remaining garlic and shallots, and season generously with paprika and add a pinch of salt and pepper. Add 3 cups Aborio rice. Stir often.  Cook rice until it turns pearly (very light golden brown). Add 1 ½ ladles of Adobo sauce to rice, stirring frequently. Add ¼ can diced tomatoes, ¼ can of tomato sauce, and 1 ½ can chicken stock. Bring to rapid boil over high heat. Once boiling, turn heat to simmer and cover. Cook 10 – 12 minutes and check. May need more stock.