Ingredients: In a sauce pan, heat up water and saffron. In a large frying pan, heat up extra virgin olive oil with sliced shallots, after a few minutes add in pink Himalayan sea salt and ground pepper, next add in mild jalapeno, fresh garlic. After another few minutes add in organic imported diced tomatoes (i like the Viaosteria brand from Eately). After five minutes, add in bomba rice. After another few minutes add in saffron water into pan. After another ten minutes add in unshelled wild caught gulf shrimp. Cook another ten minutes, then cover with tin foil and let it sit for another 15 minutes. Sprinkle some paprika on top. Serve with organic cilantro and red onion marinaded in fresh organic lime juice.
The Looseleaf Cookbook 