Step 1

Finely chop the onion, roughly chop the garlic and finely chop the red bell pepper and carrot (peeled)

Step 2

Heat a large fry pan with a medium heat and add in the olive oil

Step 3

After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the hot smoked paprika, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer

Step 4

Once the grated tomato has slightly thickened, add in the vegetable broth and saffron, turn up to a high heat and gently mix

Step 5

In the meantime, add the rice into a fine sieve and rinse under water, until it starts running clear underneath, about 1 minute

Step 6

Once the broth comes to a boil, add in the rice, give it one final mix so everything is evenly distributed, then place a lid on the pan and lower to a low medium heat

Step 7

While the rice is simmering, add the shrimp over some paper towels (in a single layer) and pat completely dry, then season with sea salt & black pepper

Step 8

After cooking the rice for 10 to 12 minutes and most of the broth has been absorbed, add in the frozen peas and shrimp, all in a single layer, place the lid back on the pan and simmer for 3 to 5 minutes or until all the ingredients are fully cooked through, then remove from the heat

Step 9

Using a fork gently fluff the rice, then transfer into serving dishes and garnish with fresh parsley, enjoy!