Finely mince 4 cloves of garlic, finely dice ½ of an onion, roughly dice ½ red & ½ green bell pepper, pat down 12 raw jumbo shrimp (peeled & deveined) with some paper towels and season with sea salt & black pepper

Heat a paella pan with a medium-high heat and add in ¼ cup extra virgin olive oil, after 1 minute add in the diced bell peppers and mix around with the olive oil, after 2 minutes add in the diced onions and continue to mix, 2 minutes later add in the minced garlic and continue to mix, 30 seconds later add in 1 teaspoon of sweet smoked paprika and mix it all together until well combined, then add in ½ cup canned tomato sauce and season everything with sea salt & black pepper, once again mix all together until well combined

One minute after adding the tomato sauce, add in 2 ½ cups of vegetable broth, pinch in ½ teaspoon saffron threads and give it a quick mix, once it comes to a boil, 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, otherwise it will distrup the way the rice cooks, 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

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 dishcloth, after 5 minutes uncover the paella and serve at once, enjoy!