Garlic Shrimp with Bell Pepper and Paprika over Rice

Combine rinsed white rice, water, and half a teaspoon of salt in a heavy-bottomed pot. Bring to a rolling boil over high heat.

Once boiling, reduce heat to the lowest setting, cover the pot tightly, and cook for exactly 18 minutes. Do not lift the lid.

After 18 minutes, remove from heat and let steam, still covered, for 5 minutes. Fluff gently with a fork and keep warm.

While the rice rests, heat the olive oil in a wide skillet over medium heat. Add the sliced onion and a pinch of salt and cook, stirring with a wooden spoon, until soft and golden, about 6 minutes.

Add the bell pepper strips and continue cooking, stirring occasionally, until the peppers have softened and taken on a little colour, another 5 minutes.

Push the vegetables to the edges of the pan and add the minced garlic to the center. Cook the garlic for 30 seconds until fragrant but not browned.

Sprinkle the smoked paprika directly over everything in the pan and give it a quick stir to coat the vegetables and garlic.

Add the shrimp in a single layer. Cook undisturbed for 2 minutes, then flip each shrimp and cook for another 1 to 2 minutes until they are pink and just firm.

Squeeze the lemon juice over the shrimp, add a pinch more salt if needed, and give everything one gentle toss. Remove from heat immediately.

Divide the warm rice among four deep bowls or plates, mounding it slightly in the center.

Spoon the garlic shrimp and all the paprika-kissed vegetables and pan juices over the rice.

Dust generously with chopped parsley and finish with a final thin drizzle of olive oil if you like. Serve right away.