Ingredients

• 300 g Bomba Rice
• 100 g Fideos (short vermicelli pasta)
• 400 g Prawns, peeled and deveined
• 1.2 L Fish broth
• 0.2 g Saffron threads
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 0.5 medium Red bell pepper, chopped
• 100 g Crushed tomatoes
• 100 ml Dry white wine
• 3 tbsp Extra virgin olive oil
• 1 bunch Fresh parsley, chopped
• to taste Salt
• to taste Freshly ground black pepper

Instructions

1. 1

   In a small saucepan, gently heat the fish broth. Infuse the saffron threads in it for at least 10 minutes. Set aside.

2. 2

   In a large paella pan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, and sauté until tender, about 5-7 minutes.

3. 3

   Add the minced garlic and sauté for another minute until fragrant.

4. 4

   Stir in the crushed tomatoes and simmer for 5 minutes until the sauce thickens slightly.

5. 5

   Deglaze with dry white wine and reduce by half.

6. 6

   Add the Bomba rice and stir for 1 minute to coat the grains thoroughly.

7. 7

   Pour in the saffron-infused fish broth. Bring to a boil, then reduce the heat and simmer gently for about 10 minutes, stirring occasionally.

8. 8

   Meanwhile, in a separate dry pan, toast the fideos over medium-high heat until lightly golden. Add the toasted fideos to the rice.

9. 9

   Add the peeled and deveined prawns to the dish. Continue cooking for another 5 to 7 minutes, or until the rice is tender and the prawns are cooked and pink. The dish should remain quite soupy.

10. 10

    Taste and adjust seasoning with salt and pepper.

11. 11

    Serve immediately, garnished with fresh chopped parsley.