Heat a large, shallow skillet with olive oil over medium heat.

Add shrimp, sautéing until they are pink and slightly curled.

Transfer shrimp to a plate and set aside, leaving seasoned oil in the skillet.

Add arborio rice, saffron, fine sea salt, smoked paprika, ground black pepper. Brown rice for 2-3 minutes.

Stir in CHI-CHI'S® Fiesta Style Roasted Tomato Salsa Medium

and chicken broth.

Cover and reduce heat to low. Cook for approximately 20 minutes.

Uncover and using a fork, fluff rice with frozen peas and cooked shrimp.

Recover and continue to cook for 3-4 minutes, or until peas thaw and shrimp is reheated.

Fluff again before serving. Spritz with fresh lemon wedges and chopped parsley.

If you try this recipe, please come back and let us know how it was!