Golden Saffron Shrimp and Rice

In a large skillet, heat the olive oil over medium-high heat. Add 2 thinly sliced garlic cloves and cook for 1 minute, stirring occasionally. Season the shrimp with sea salt and black pepper, then add it to the skillet, cooking with the garlic for about 1 minute. Remove the shrimp and garlic from the skillet and set aside.

In the same skillet over medium-high heat, add the diced onion and cook for 1 minute, stirring occasionally. Add the minced 4 garlic cloves and cook for an additional 30 seconds, stirring continuously.

Add the round rice, frozen peas, smoked paprika, saffron threads, sea salt, black pepper, and the vegetable broth to the skillet. Stir gently to combine all the ingredients and distribute evenly. Allow the rice mixture to cook for about 10 minutes, stirring occasionally to prevent the rice from losing its texture.

Place the cooked garlic shrimp on top of the rice, spreading them out evenly. Cook for another 4-5 minutes, until the broth is fully absorbed and the rice is cooked through. Don't stir the rice after adding the shrimp. Remove the skillet from the heat and serve immediately.