📖 Instructions

1. First things first, grab that beautiful paella pan (or your trusty large skillet) and set it over medium-high heat. Drizzle in about 2 tablespoons of olive oil – enough to coat the bottom nicely. We're going to start building some serious flavor here.
2. Now, add the shrimp to the pan. Make sure they're patted dry, and season them generously with salt, pepper, and a pinch of paprika. Sear the shrimp for about 2-3 minutes per side, until they turn a lovely pink and are just cooked through. Don't overcrowd the pan; you might need to do this in batches to get a good sear. Once they're done, remove the shrimp from the pan and set them aside. we don't want to over cook them.
3. Time to build the base! Add the chopped onion and bell pepper to the pan. Cook, stirring occasionally, until they soften and start to caramelize a bit – about 5-7 minutes. This is where the flavor really starts to develop, so don't rush it. A little tip: if the pan seems dry, add a splash more olive oil.
4. Stir in the minced garlic and smoked paprika, and cook for another minute until fragrant. Be careful not to burn the garlic; nobody likes bitter garlic! Next, add the diced tomatoes and chipotle peppers in adobo sauce. If you're feeling brave, add a bit of the adobo sauce too for extra heat. Cook for about 5 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly. This is your sofrito, and it's the heart and soul of the paella.
5. Add the paella rice to the pan and stir to coat it well with the sofrito. Cook for a minute or two, stirring constantly, to toast the rice. This step is crucial for preventing the paella from becoming mushy.
6. Pour in the seafood stock and stir well to combine. Season with salt and saffron. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for about 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Resist the urge to stir the paella during this time; that's how you get that delicious socarrat (the crispy, caramelized rice on the bottom of the pan).
7. Once the rice is cooked, gently nestle the shrimp back into the paella. Scatter the frozen peas over the top. Cover the pan again and cook for another 5 minutes, or until the shrimp are heated through and the peas are tender.
8. Remove the pan from the heat and let it rest, covered, for about 10 minutes. This allows the flavors to meld together and the socarrat to develop even more. Garnish with fresh parsley and lemon wedges. Serve immediately and prepare for some serious flavor fireworks!