Seafood Paella with Shrimp

1.Heat the olive oil in a large paella pan (or wide, shallow skillet) over medium heat.

2.Add the chopped onion and red bell pepper. Sauté for 5-7 minutes until softened.

3.Stir in the garlic and cook for 1 minute until fragrant.

4.Add the grated tomatoes and cook for 3-4 minutes, stirring occasionally, until the mixture thickens slightly.

5.Stir in the rice, saffron threads, and smoked paprika. Toast the rice for 2 minutes, stirring to coat it in the oil and aromatics.

6.Pour in the white wine and cook for 1-2 minutes until mostly evaporated.

7.Add the warm stock, season with salt and pepper, and stir gently to distribute the rice evenly. Do not stir again after this point.

8.Simmer uncovered for 15 minutes over medium heat. Rotate the pan occasionally for even cooking, but do not stir.

9.Arrange the shrimp on top of the rice and scatter the peas around them. Continue to cook for 8-10 minutes, until the shrimp are pink and opaque and the rice is tender. If the liquid absorbs too quickly, add a bit more warm stock or water.

10.Increase the heat for the last 2-3 minutes to develop a crispy bottom layer (socarrat). Watch carefully to avoid burning.

11.Remove from heat, cover loosely with foil, and let rest for 5 minutes.

12.Garnish with chopped parsley and lemon wedges. Serve directly from the pan.