One pan dinner. Shrimp Paella 🥘

1. Finely mince garlic, dice an onion and dice tomato.
2. Heat a pan with a medium-high heat and add in 1/4 cup extra virgin olive oil and some salt here.
3. After 2 minutes add in the garlic and continue to mix, 2 minutes later add in the onion and continue to mix, and then add tomatoes, artichoke, peas and corn and tomato sauce. Cook the sauce 30 seconds then add in 1 teaspoon of sweet smoked paprika mix well until everything combined.
4. Add in saffron and 2 1/2 cups of vegetable broth, let it boil for an extra minute so the saffron can infuse into the broth, then add in 1 cup of round rice, give it a quick mix so everything is evenly distributed, after this step do not mix the rice again, 6 minutes after adding the rice add in the shrimp into the pan, 2 minutes later lower the fire to a low-medium heat and simmer.
5. After simmering for 5 minutes and there is virtually no broth left, hit it back to a medium-high heat and go for 60 to 90 seconds, this will create the socarrat (caramelized burnt rice underneath), then remove the pan from the heat and cover with a aluminum foil, after 5 minutes uncover the paella and serve!