Arroz caldoso de marisco | Spanish brothy seafood rice

Finely chop the yellow onion, red bell pepper, and garlic cloves. In a deep pot or cast-iron Dutch oven, heat 3 tbsp of olive oil over medium heat. Add the shrimp and sauté for 1–2 minutes until they change color, then remove them to a plate and set aside.

In the same pot, add the chopped onion and bell pepper. Sauté for 5–6 minutes until nicely softened. Add the chopped garlic, teaspoon of smoked paprika, and pinch of saffron, stirring continuously for 30 seconds to release the intense Spanish flavors without burning the spices.

Pour the strained tomatoes over the vegetables, stir well, and let the sauce (sofrito) simmer down for 3–4 minutes until the oil begins to separate at the surface.