Shrimp paella with peas and peppers

Steps

1. Fry the diced pepper and grated tomatoes in the olive oil with garlic and sweet paprika for 4 minutes.
2. Add the rice, a pinch of turmeric or saffron and 250 ml hot water with salt and simmer uncovered for 15 minutes without stirring.
3. Scatter the shrimp and peas over the rice and cook covered for another 5 minutes.
4. Let it rest for 3 minutes and serve with a lemon wedge.