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 cloves)
.
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 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.
Step 7
Add the
Spanish Rice (1 cup)
. Pinch in
Saffron Threads (1/2 tsp)
and stir, cooking the rice for 2 minutes.
Step 8
Add
Fish Broth (4 cups)
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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