Smoky Spanish shrimp with rice

Add the water to a saucepan, season generously with sea salt and heat on high.

Rinse the rice in a fine sieve under cold running water one to two minutes, until the water runs clear.

When the water comes to a boil, add the rice and mix.

Cover, lower to low-medium heat and simmer about 15 minutes until the rice is cooked through.

Heat a fry pan over medium heat with the olive oil.

Pat the shrimp completely dry on paper towels and season one side with sea salt and black pepper.

When the oil is hot but not smoking, add the shrimp in a single layer, starting at the handle and going round in a circular motion so they all cook evenly.

Sear the shrimp 30 seconds per side, giving them a light sear without cooking them through, then remove and set aside.

In the same pan at the same heat, add the chopped onion, green bell pepper and garlic and mix continuously so they saute evenly.

After four to five minutes, when lightly sauteed, add the paprika and the saffron threads and mix quickly.

Add the canned tomato sauce, season with sea salt and black pepper, mix and simmer without stirring.

Remove the rice from the heat, fluff it with a fork to separate the grains and transfer some to a serving dish.

After about 10 minutes of simmering, return the shrimp to the sauce and cook a further two to three minutes until cooked through.

Remove the pan from the heat, spoon the mixture over the rice and sprinkle with chopped fresh parsley.