I'm not sure if these are shrimp or prawns – but I do know they're fresh because my husband and his buddies just plucked them from the Puget Sound with the beginning of shrimpin' season.
Begin with simmering 4 cups of chicken broth with a generous amount of saffron.
Add four cups of Bomba Rice (go to Big John's IPA for this and you'll save a fortune).
Stir around untl rice is well coated with oil and juices.
Once the liquids cook down leaving about just 1/3, add the spot prawns and peas.
I think of paella as an art form, I really try to make my dish look pretty. We'll see how it looks once the shrimp are done. I have not moved the rice and I've closed the lid on the Big Green Egg to let everything smoke until it's nice and done.