Classic Spanish Shrimp Paella

1.In a small saucepan, combine the seafood or chicken stock with the reserved shrimp shells and saffron threads. Bring to a simmer for 10 minutes, then strain and keep warm.

2.Heat the olive oil in a large paella pan or wide, shallow skillet over medium heat. Add the onion and sauté for 3-4 minutes until softened.

3.Add the red and yellow bell peppers and cook for another 3 minutes, stirring occasionally.

4.Stir in the garlic and cook for 30 seconds until fragrant. Add the grated tomato and smoked paprika, cooking for 2-3 minutes until the mixture thickens slightly.

5.Add the rice and stir to coat each grain with the tomato mixture. Season with salt and pepper.

6.Pour in the warm infused stock, spreading the rice evenly in the pan. Do not stir after this point. Bring to a gentle simmer and cook uncovered for 15 minutes.

7.Scatter the peas over the rice. Arrange the shrimp on top, pressing them lightly into the rice. Continue to cook for another 8-10 minutes, or until the rice is tender and the shrimp are pink and cooked through.

8.Increase the heat for the last 2 minutes to create a crispy bottom layer (socarrat), being careful not to burn it.

9.Remove from heat, cover the pan with a clean kitchen towel, and let rest for 5 minutes.

10.Garnish with chopped parsley and lemon wedges. Serve directly from the pan for an authentic experience.