Arroz caldoso marinero | Brothy Spanish Rice with Shrimp

Finely chop the yellow onion, red bell pepper, and garlic cloves. In a deep pot or large pan, heat 3 tablespoons of olive oil over medium heat and sauté the onion and pepper for 5-6 minutes, until soft and translucent.

Add the chopped garlic and smoked sweet paprika, stirring continuously for 1 minute to release the aromas without burning the garlic. Stir in the strained tomatoes and let the sauce (sofrito) simmer over low heat for 3-4 minutes, until slightly reduced.

Add the risotto rice to the pot and mix it well with the sofrito for 2 minutes, until the grains become translucent and absorb the flavors from the base.