Directions
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Step 1
Pat the Jumbo Shrimp (12) dry with a paper towel and season with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).
Step 2
Roughly dice Red Bell Pepper (1/2) and Green Bell Pepper (1/2).
Step 3
Finely mince the Garlic (3 clove).
Step 4
Finely dice the Onion (1/2).
Step 5
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.
Step 6
Add Spanish Smoked Sweet Paprika (1/2 teaspoon) 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.
Step 7
Add the Spanish Rice (1 cup). Pinch in Saffron Threads (1/2 teaspoon) and stir, cooking the rice for 2 minutes.
Step 8
Add Fish Broth (4 cup) and gently mix everything together. Cook for 15 minutes. While this is cooking you can mix the rice occasionally.
Step 9
Add the shrimp into the pan and give it a quick stir. After 3 to 5 minutes, the rice should be perfectly cooked, leaving enough broth to make this dish kind of a soup-rice, but not a soup entirely.
Step 10
Remove from the heat and serve in flat bowls.
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