Spanish Arroz Caldoso with Shrimp

Pat the Jumbo Shrimp (12) dry with a paper towel and season with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch) .

Roughly dice Red Bell Pepper (1/2) and Green Bell Pepper (1/2) .

Finely mince the Garlic (3 cloves) .

Finely dice the Onion (1/2) .

Heat a semi-deep frying pan over medium heat and add Extra-Virgin Olive Oil (1/4 cup) . Heat for 2 minutes, then add the onion and garlic. Mix with the oil and cook for 3 minutes. Then, add the red and green bell pepper and stir to mix. Cook for another 4 minutes.

Add Spanish Smoked Sweet Paprika (1/2 tsp) and season with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch) . Mix, then add Canned Tomato Purée (1/2 cup) . Season again with Sea Salt (1 pinch) and mix together until well combined. Cook for 1 minute.

Add the Spanish Rice (1 cup) . Pinch in Saffron Threads (1/2 tsp) and stir, cooking the rice for 2 minutes.

Add Fish Broth (4 cups) and gently mix everything together. Cook for 15 minutes. While this is cooking you can mix the rice occasionally.