Traditional Spanish Paella with Shrimp

Method

1. Heat olive oil in a large paella pan over medium heat.
2. Add chopped onion, garlic, and red bell pepper; sauté until softened.
3. Stir in the rice and saffron, coating the grains evenly.
4. Pour in the broth and bring to a simmer.
5. Add the shrimp and peas, then cook until the rice is tender and the shrimp are opaque.
6. Squeeze lemon juice over the top and serve with lemon wedges.
7. Season with salt and pepper to taste.
8. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.