Shrimp paella

Ingredients

• 4 cups vegetable broth
• Pinch of saffron threads
• 1/4 cup olive oil
• 1 yellow onion, finely chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tsp smoked paprika
• 1 cup canned crushed tomatoes
• 1 1/2 cups short-grain rice, such as bomba or Arborio
• 1 lb large shrimp, peeled and deveined
• 1 cup frozen peas
• 1 lemon
• 2 tbsp chopped fresh parsley
• Salt

Steps

1. Warm the broth with the saffron in a saucepan.
2. Heat the oil in a 12-inch skillet or paella pan over medium heat. Cook the onion and bell pepper for 6 minutes, until soft.
3. Add the garlic and paprika and cook for 1 minute. Add the tomatoes and cook for 3 minutes, until thick.
4. Stir in the rice to coat it. Pour in the hot broth with 1 tsp salt and shake the pan to spread the rice evenly.
5. Simmer without stirring for 15 minutes.
6. Press the shrimp and peas into the rice and wash your hands.
7. Cover with foil and cook for 6 to 8 minutes, until the shrimp are pink and opaque and the liquid is gone.
8. Let it rest off the heat for 5 minutes. Sprinkle with parsley and serve with lemon wedges.