Spanish shrimp and rice

Finely chop the onion, the red bell pepper and the peeled carrot, and roughly chop the garlic.

Heat a large frying pan over medium heat and add the olive oil.

Add the chopped vegetables, mix to coat in the oil and stir continuously 3 to 4 minutes, until lightly sauteed.

Add the hot smoked paprika and mix quickly to coat the vegetables.

Add the grated tomato, season with sea salt and black pepper, mix and simmer a couple of minutes without stirring.

After 3 to 4 minutes, when the tomato has thickened, add the vegetable broth and pinch in the saffron.

Raise to high heat and bring to a boil.

Rinse the rice in a fine sieve about a minute, until the water runs clear.

Add the rice to the boiling broth, mix so it is evenly distributed, cover and lower to low medium heat.

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

After 10 to 12 minutes, when most of the broth has been absorbed, spread the peas over the rice and lay the shrimp on top in a single layer.

Cover again and simmer 3 to 5 minutes, until the rice and shrimp are cooked through and the liquid absorbed.

Off the heat, fluff the rice gently with a fork to separate the grains.

Transfer to a serving dish and garnish with fresh parsley.