From craving to table
Instructions
- 1
In a small bowl, steep the saffron threads in 2 tablespoons of hot water (if using) and set aside.
- 2
Heat 1 tablespoon olive oil in a large skillet or paella pan over medium heat. Add the onion and both bell peppers, cooking for 4-5 minutes until softened.
- 3
Stir in the garlic and smoked paprika; cook for 1 minute until fragrant.
- 4
Add the rice and toast for 2 minutes, stirring frequently.
- 5
Pour in the chicken broth and saffron water. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- 6
While the rice cooks, heat remaining 1 tablespoon olive oil in a separate skillet over medium-high heat. Add the shrimp, season lightly with salt and pepper, and sauté for 2-3 minutes per side until pink and cooked through.
- 7
Fluff the rice with a fork, stir in the peas, and let sit covered for 2 minutes.
- 8
Serve the rice in bowls, top with sautéed shrimp, and garnish with fresh parsley and lemon wedges.