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 clove).
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 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.
Add the Spanish Rice (1 cup). Pinch in Saffron Threads (1/2 teaspoon) and stir, cooking the rice for 2 minutes.
Add Fish Broth (4 cup) and gently mix everything together. Cook for 15 minutes. While this is cooking you can mix the rice occasionally.
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.
Remove from the heat and serve in flat bowls.