• 1 tbsp Iberia Extra Virgin Olive Oil

• 1 tsp Iberia Minced Garlic

• ¼ cup Iberia Pimientos, sliced

• ¾ cup Iberia Yellow Rice

• ¾ cup Iberia Spanish Queen Olives

• 1¾ to 2 cups hot seafood or vegetable broth

• ¼ tsp smoked paprika

• ¼ tsp salt

• Pinch of black pepper

• ¼ cup frozen peas

• ½ lb raw shrimp, peeled and deveined

• ½ can Iberia Jumbo Calamari, drained

• 1 tbsp chopped fresh parsley (for garnish)

  For the Shrimp Seasoning:

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp smoked paprika (optional)

• 1 tsp Iberia Extra Virgin Olive Oil

Heat olive oil in a 10-inch pan over medium heat. Sauté minced garlic and sliced pimientos for 1 minute. Stir in yellow rice and toast for 1 minute more.

Add 1¾ cups hot broth, smoked paprika, saffron, salt, and pepper. Stir once to spread evenly, then do not stir again. Simmer uncovered over medium-low heat for 12–15 minutes, or until most liquid is absorbed and rice is almost tender.

While rice simmers, season shrimp with salt, pepper, paprika, and olive oil.

Scatter peas over the rice. Nestle shrimp into the surface. Continue cooking uncovered for 5–6 minutes, until shrimp are pink and rice is fully cooked. If needed, add remaining broth gradually to prevent drying.

In the final 1–2 minutes, gently fold in the canned calamari just to warm through.

Remove from heat, let rest 2–3 minutes, then garnish with parsley and serve.