Simple paella

Ingredients for 4 servings:

• 2 onions
• 5 garlic cloves, 4 diced, 1 chopped
• 1 chili pepper(s)
• 2 cups basmati rice
• 1 red bell pepper(s), finely chopped
• 1 ½ cup(s) white wine
• 2 ½ cup(s) vegetable broth, instant
• ½ tsp turmeric
• 1 tbsp paprika powder, sweet
• 3 sprig(s) rosemary, the chopped needles of it
• 1 tbsp, heaped parsley, frozen
• 400 g peas
• 250 g shrimp
• e.g. butter for frying
• ½ lemon(s), juice
• 1 pinch of cinnamon
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Dice the onions, 4 cloves of garlic, and chili pepper. First, sauté the onions until translucent, then add the garlic and chili. Then add the uncooked rice and sauté as well. Add the bell pepper. Deglaze with the white wine and simmer on low heat until the wine is almost completely reduced. Meanwhile, make the vegetable stock (instant) and mix it with the turmeric. When the wine is almost reduced, add the vegetable stock to the rice. Add the paprika powder, chopped rosemary, and parsley (frozen). Now simmer on low heat until the rice is tender. In the meantime, cook the peas and fry the shrimp in butter in a pan with a chopped clove of garlic. When the shrimp are tender, squeeze the juice of half a lemon and a pinch of salt over them and let them sit while the rice finishes cooking. Finally, add the shrimp and peas to the rice and stir gently. Add 1 pinch of cinnamon and season with salt and pepper. Note: Use a cup with approximately 200-250 ml capacity.