Paella with Shrimp

- 1 Red bell pepper
- 1 Yellow bell pepper
- 2 Onion
- 1 Garlic clove
- 2 tbsp Oil for frying
- 300g / 10.58oz Paella or risotto rice
- 1l / 33.8fl oz Warm vegetable broth
- 2 tsp Ground turmeric
- 2 tsp Lemon juice
- 250g / 8.82oz Peeled shrimp
- 100g / 3.53oz Frozen peas
- 2 tsp Frozen parsley

1. Halve, core, wash, and cut 1 Red bell pepper and 1 Yellow bell pepper into bite-sized pieces. Peel and dice 2 Onions and 1 Garlic clove.
2. Heat 2 tbsp Oil for frying in a pan and sauté the onion and garlic briefly. Add 300g / 10.58oz Paella or risotto rice and bell pepper pieces, cook for 2 minutes.
3. Deglaze with 1l / 33.8fl oz Warm vegetable broth, add 2 tsp Ground turmeric and 2 tsp Lemon juice, and stir.
4. Meanwhile, heat Oil in another pan. Rinse 250g / 8.82oz Peeled shrimp thoroughly, drain and fry for about 5 minutes.
5. Bring the rice to a boil once, then reduce heat to medium. Cook the rice, stirring occasionally, until almost all the liquid is absorbed. Add 100g / 3.53oz Frozen peas and shrimps, and cook until the liquid is completely absorbed.
6. Let the paella rest covered for 5 minutes. Sprinkle with 2 tsp Frozen parsley and serve.