To make the rice, add the water into a sauce pan, season generously with sea salt and heat with a high heat, meanwhile, add the rice into a fine sieve and rinse under water, once the water comes to a boil in the sauce pan, add in the rice, give it a quick mix, then place a lid on the pan and lower to a low medium heat

While the rice is cooking, make the smoky Spanish shrimp, heat a large fry pan with a medium heat and add in the olive oil

Add the shrimp over some paper towels and pat dry, then season with sea salt & black pepper

Once the oil is nice and hot but not smoking, add the shrimp into the pan, all in a single layer, cook for 30 seconds per side, then remove from the pan and set aside

Using the same pan with the same heat, add in the onion, green bell pepper and garlic, mix continuously, after 4 to 5 minutes and the vegetables are lightly sauteed, add in the paprika and saffron, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together and then simmer without mixing

After simmering the rice for 15 minutes and it´s fully cooked through (check rice package instructions), remove from the heat, using a fork gently fluff the rice, then add into serving dishes

Once the tomato sauce has slightly thickened, about 10 minutes of simmering, add in the shrimp, mix together and simmer for another 2 to 3 minutes or until the shrimp are cooked through, then remove from the heat, top each plate of rice with the shrimp & sauce and sprinkle with fresh parsley, enjoy!