Paella-style seafood rice from Castellon

Put the fish broth and the saffron threads in a saucepan and heat over medium.

Heat a 32 cm paella pan over medium heat with the olive oil.

Roughly chop the garlic and measure out the rice.

Add the garlic to the hot oil and stir continuously 20 to 30 seconds until fragrant, without browning it.

Add the rice and saute it, stirring, about 5 minutes.

Add the smoked paprika and mix it in quickly so it does not turn bitter in the hot pan.

Add the tomato sauce, sea salt and black pepper, mix, and simmer about 4 minutes until thickened.

Pour in the simmering saffron fish broth and mix once so it is evenly distributed; do not stir the rice again.

Simmer the rice about 18 minutes, checking the package instructions for the rice used.

Pat the shrimp dry, season with sea salt and black pepper and cut into small bite sized pieces.

At 13 minutes, about 5 minutes short of the rice being done, spread the shrimp over the rice and press each piece down into it.

Simmer another 4 to 5 minutes until the rice and shrimp are just cooked and virtually no liquid is left.

Optional: raise to medium high heat for 1 to 2 minutes to build the socarrat, the slightly burnt rice underneath.

Off the heat, cover the pan with a dishcloth and rest a few minutes, then serve directly out of the pan.